Creamy Green Chili, Chicken, & Corn Enchilada-Style Bake

• 16 (6 inch) corn tortillas
• 34 cup asadero cheese, shredded (you can substitute with Monterrey Jack if you can't find it)
• 12 cup cheddar cheese, shredded
• 12 cup requeson cheese, you can substitute with Ricotta
• 2 tablespoons butter, melted
• 14 cup sour cream
• 14 cup cream cheese, softened
• 12 cup red onion, finely minced
• 2 garlic cloves, finely minced
• 2 teaspoons Mexican oregano, dried
• 2 cups chicken, shredded rotisserie or 2 cups self roasted chicken
• 1 (15 ounce) can corn, drained
• 1 -2 cup green chili, roasted, seeded, peeled, and sliced lengthwise into thin strips
• 4 scallions, cleaned, trimmed and sliced
• 14 cup cilantro, roughly chopped
• 1 lb tomatillo, husks removed and sliced in half
• 1 large red onion, quartered
• 1 lb green chili, New Mexico fresh, washed
• 4 garlic cloves
• 12 teaspoon oregano, dried
• 12 teaspoon cumin, ground
• 1 tablespoon salt
• 2 teaspoons black pepper
• 2 teaspoons honey

1. To make the sauce:.
2. Roast tomatillos, onion, green chilis, and garlic together in a 425 degree oven until charred and softened.
3. Remove the skin, seeds, and stems from the green chilis.
4. Place all ingredients in a blender and puree.
5. If needed, season with additional salt/pepper.
6. To make the Enchilada Bake:.
7. In a bowl, combine Chicken, corn, onion, garlic, sour cream, and cream cheese in a bowl with a bit of salt and pepper (to season) and mix well.
8. In a separate bowl, mix together 1/4 cup of Cheddar, 1/2 cup Queso Asadero, butter and Requeson Cheeses with the oregano and a pinch of salt & pepper to season.
9. Spray the bottom and sides of a casserole pan with non-stick cooking spray.
10. Scoop a thin layer of the green sauce on the bottom of the pan and layer the tortillas.
11. I often cut the tortillas to ensure that I get good coverage with little waste.
12. Spread some of the Cheese Mixture and then the chicken/corn mixture on to the first tortilla layer.
13. Add some of the green chilis lengthwise, ensuring that every bite will have some fresh roasted green chili.
14. Cover with a layer of tortillas and more Green Sauce.
15. Repeat the layering until all ingredients are gone and/or the casserole pan is full.
16. Top with a last layer of tortillas, green chili sauce and the reserved cheese.
17. Bake at 350 degrees for about 15-20 minutes until heated, bubbly, and yummy.
18. Serve by cutting into squares and topping with a sprinkle of fresh scallions and cilantro.

corn tortillas, asadero cheese, cheddar cheese, requeson cheese, butter, sour cream, cream cheese, red onion, garlic, oregano, chicken, corn, green chili, scallions, cilantro, red onion, green chili, garlic, oregano, cumin, salt, black pepper, honey

Taken from www.food.com/recipe/creamy-green-chili-chicken-corn-enchilada-style-bake-392574 (may not work)