Servings: 8

3 C green chile sauce 3 C green chile sauce
12 corn tortillas 12 corn tortillas
4 C cooked shredded chicken 4 C cooked shredded chicken
1½ lb grated jack cheese (1-2 packages) 1½ lb grated jack cheese (1 to 2 packages)
1½ C diced onion 1½ C diced onion
TOPPINGS: subheading: TOPPINGS:
iceburg lettuce iceburg lettuce
tomato tomato
sour cream, etc. sour cream, etc.

1. Preheat oven to 350° and oil a 9x13 in baking pan.
2. Spread about 1 cup of the green chile enchilada sauce over the bottom of the dish. Layer half the tortillas evenly over the sauce. Top the tortillas with half the chicken, ⅓ of the cheese, and half the onions.
3. Repeat to make a second layer.
4. Top with remaining sauce and cheese.
5. Bake 20 to 30 minutes until bubbly and lightly browned.
6. Let rest 5 to 10 minutes before serving.
7. Serve garnished with sour cream, lettuce, tonato, salsa, etc.

can be serves with a sunny side up fried egg if the chiles are super hot.  can be serves with a sunny side up fried egg if the chiles are super hot.