Kathleen’s Green Chile & Chicken Casserole

• 27 oz can HATCH WHOLE GREEN CHILES
• 2 (qty) 15 oz cans HATCH GREEN CHILI ENCHILADA SAUCE
• 15 oz can diced tomatoes
• 3 cups chicken, diced and cooked
• 2 cups shredded Monterey Jack cheese
• 8 corn or flour tortillas
• 1 chopped onion
• 2 cups water

Directions:

1. (Preheat oven to 400 F.)
2. Combine the HATCH green chile enchilada sauce, water, chicken, tomatoes, and onion in a large (4-quart) saucepan.
3. Stir and heat at medium temperature until bubbly. Allow to simmer 15 minutes.
4. Spoon 1/3 of mixture into a 9×13-inch casserole dish.
5. Lay 4 tortillas flat on top of the mixture in the casserole dish (may overlap).
6. Spoon 1/3 of mixture over tortillas, and spread evenly.
7. Place a layer of whole green chiles over the mixture.
8. Next sprinkle with 1 cup of shredded cheese.
9. Cover this layer with the remaining tortillas.
10. Spoon remaining mixture over tortillas.
11. Place a layer of green chiles on top.
12. Bake in a preheated 400 F degree oven until bubbly (15 to 20 minutes).
13. Cut into serving size pieces. Can be topped with black olives or sour cream.