New Mexico Red Chile Chicken Enchilada Casserole

• 4 -6 pieces chicken
• 1 yellow onion
• 2 cups red chili peppers
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 tablespoon garlic
• 1/4 cup cornstarch
• 1 -2 cup sharp cheddar cheese
• 9 -12 corn tortillas
• 1 roma tomato
• 1 cup lettuce
• 1/2 cup onion
• 1/2 cup sour cream
• 4 flour tortillas

1. At least 1/2 Leftover Rotisserie Chicken/ Whole pieces / Breasts boiled in water to cover,.
2. Drain, reserve liquid, set aside to cool then bone, skin and chop.
3. Reduce the remaining broth to about 1 1/2 cups or so while chopping this stuff:
4. 1/2 as much yellow onion as you have chicken. About 2 cups of Red Chile Puree, either from dried Red Chiles dehydrated and blended to a puree, or look in your grocers freezer section. Hot or mild your preference.
5. Throw it all in the broth with 1 teaspoons Oregano, 1 tsp Cumin, 1 Tlbs chopped garlic. Simmer til onion is soft, if it's still watery stir about 1/4 cup cornstarch into some cold water or cooled broth, then add back into the stew to thicken. Once the stew is a satisfying thickness you can layer it as you would lasagna *using 1cup shredded sharp cheddar cheese or more if you're a cheese hound like me. 9 - 12 White or Yellow corn tortillas use any stale taco shells you might have. Tom with Cheese and bake at 350 until done.
6. * if you just want some awesome Red Chile Chicken Stew, add par boiled chopped to bite size potatoes in at this point and when it looks like soup, put it in a bowl garnish with cheese and eat with a fresh hot flour Tortilla.

chicken, yellow onion, red chili peppers, oregano, cumin, garlic, cornstarch, cheddar cheese, corn tortillas, roma tomato, lettuce, onion, sour cream, flour tortillas

Taken from www.food.com/recipe/new-mexico-red-chile-chicken-enchilada-casserole-450745 (may not work)