sour cream green chili chicken enchilada casserole

ok i've been using my green chili's and today i have a post for you.. this was sooo good.. super creamy and yummy.. this year the green chili's are a tad spicier than before while pete and i loved this dish, shell "liked" it, she thought it was a little too spicy!! and this dish was sorda somewhat created out of a rush to make a dip for bunco last friday night.. i had plenty of cream cheese left from the tea party sandwiches....i had green chili's of course because umm i have 32 lbs of them ha.. and i had sour cream.. so i got home at 4:45 and bunco was at 7 but we were meeting friends at bww at 5:15, as you can see i like to give my self plenty of time.. NOT ha .. i quickly threw together the dip dropped it off at bunco on our way to dinner and was back at bunco with plenty of time to spare, *yeah right i think i had like 3 minutes ha* good thing is everyone loved the dip.. basically what I did was take my softened cream cheese, 1 tub, 2-3 roasted green chilies and 1 small container of sour cream.. blended it all up in my blender and served it with crackers.. ohhh yumm.. so while driving to dinner i kept thinking that dip was so good i could add chicken and make enchiladas with it.. and well as they say the rest is history!! :)

prep time: 20  minutes
cook time:  1 hour 15 mins.
servings:     6


flour tortillas *amount is dependant on the size of your casserole dish* I believe I used 6 large ones
2 lbs chicken, cooked and diced (i used the bag of chicken thigh strips from wal mart)
1 small tub of cream cheese, softened (i used low fat)
4-6 roasted green chilies (if using canned i would say one can is enough)
1 small container of sour cream, ( i used low fat)
1 bag of shredded mexican cheese
milk (i used 2 %) if needed
pam (not your friend pam but the spray)
sour cream for garnish
cilantro for garnish

take your chicken and rinse it off, i put mine in a large pot of boiling salted water for about 20 minutes to par boil, let it cool and diced it.. you can always use left over chicken or even store bought rotisserie chicken.. entirely up to your schedule.. now in your blender add the green chilies and sour cream.. blend until well incorporated.. then take a medium to large sauce pan over medium heat add cream cheese then your sour cream mixture and combine.. turn to low and stir until well mixed, about 10 minutes.. if too thick add a dash of milk until creamy.. add your diced up chicken and mix well.. heat your oven to 350 degrees (f)... spray pam in your casserole dish.. put a layer of flour tortillas down  then add chicken mixture then cheese.. and continue to layer until done.. cover with foil and bake for 45 minutes.. remove foil and bake another 10-15 minutes until bubbly.. remove and let sit for about 10 minutes or so (if you cut into now it becomes a big ooey gooey mess.. but you might like that ha..) cut into squares and garnish with a dollop of sour cream and cilantro..


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