El Rancho de la Reina Casserole

• 2 tablespoons olive oil
• 3 cups diced yellow onions
• 4 Anaheim chiles, stemmed, seeded, and chopped
• 2 teaspoons minced garlic (about 2 cloves)
• 2 1/2 pounds fresh tomatillos
• 2 Roma tomatoes, cored and chopped
• 3 teaspoons kosher salt
• 1 cup sour cream
• 1 large rotisserie chicken (3 to 4 pounds)
• 1 (28-ounce) can fire-roasted, diced tomatoes (such as Muir Glen)
• 1 teaspoon chili powder
• 1 teaspoon ancho chile powder
• 2 shakes Tabasco sauce
• 18 corn tortillas
• 5 cups shredded Monterey Jack or Mexican-style cheese (about 1 1/4 pounds)

1. Grease a 9 by 13-inch baking pan with cooking spray.
2. Preheat the oven to 375F.
3. Heat the olive oil in large skillet set on medium heat.
4. Saute the onions, Anaheim chiles, and garlic until soft, about 5 minutes.
5. Remove the papery husks from the tomatillos; wash and quarter them.
6. Stir the tomatillos, Roma tomatoes, and 2 teaspoons of salt into the onion mixture; cook, stirring occasionally, until all of the tomatillos are soft, about 30 minutes.
7. Puree the mixture in the work bowl of a food processor fitted with the metal blade.
8. Add the sour cream and pulse until the ingredients are combined.
9. Set aside.
10. Remove the meat from the rotisserie chicken, skin it, and cut or shred it into bite-size pieces.
11. In a large bowl, stir together the chicken, canned tomatoes, chili and chile powders, the remaining teaspoon of salt, and Tabasco.
12. Arrange 6 tortillas evenly to cover the bottom of the prepared pan.
13. (They will overlap on the edges.)
14. Layer half the tomatillo sauce, half the chicken-tomato mixture, and 3 cups of the shredded cheese.
15. Repeat another layer, but dont add more cheese.
16. Layer the final 6 tortillas on top of the casserole, and evenly spread the remaining 2 cups cheese on top.
17. Bake uncovered until the casserole is bubbling, 30 to 40 minutes.
18. Serve immediately
19. For an extra blast of flavor, try a white Cheddar spiked with chiles- habanero, chipotle, or any that you prefer.
20. Ive also combined equal amounts of chile-flavored Cheddar and pepper Jack cheese with great results.
21. This casserole can be made 1 day ahead, covered, and refrigerated before baking.
22. Or it can be frozen for up to 3 weeks.
23. Defrost overnight in the refrigerator before baking.
24. The refrigerated casserole will need up to 10 minutes more baking time.

olive oil, yellow onions, anaheim chiles, garlic, fresh tomatillos, tomatoes, kosher salt, sour cream, rotisserie chicken, tomatoes, chili powder, chile powder, tabasco sauce, corn tortillas, shredded monterey

Taken from www.epicurious.com/recipes/food/views/el-rancho-de-la-reina-casserole-382648 (may not work)