I love chicken enchilada casserole served with guacamole and sour cream.
Cooked shredded chicken
salt and pepper to taste
ground cumin, to taste (I like it so tend to use a tablespoon or more.)
Green tomatilla sauce (I like medium, but mild is fine too)
Grated pepperjack cheese
diced onions, sauteed
Tortillas
guacamole
sour cream
Dice the onion and saute until cooked through. Add the shredded chicken and sprinkle with salt, pepper and ground cumin. Stir until just heated.
Place some of the chicken-onion mixture in the center of a tortilla and spoon in a little green sauce. Sprinkle on a little grated cheese. Roll up the tortilla and place seam side down in a casserole dish that you have spread 2 Tbsp. of green sauce in the bottom of. Repeat with rest of the meat mixture and tortillas. Cover the outside of the tortillas with a layer of green sauce, and then with the rest of the cheese.
Bake for 25 min. @ 350 degrees.
Serve with guacamole and sour cream.