- Shred chicken from one whole roasted chicken
- About 20 corn tortillas, white or yellow
- 4 c. shredded sharp white cheddar cheese
- 6 Poblano peppers - chopped fine
- 2 - 16oz. jars of Casa Corona green enchilada sauce
Line a 9 x 13 pan with tortillas--some whole, some ripped in half to cover as thoroughly as possible. Layer with 1/3 of chicken, 1/4 cheese, 1/3 chilies, 1/4 sauce. Repeat for two more layers. End with a last layer of tortillas and more sauce, cheese over the top. Bake at 375 for about 45 minutes, until cheese is bubbling and tortilla pie is hot throughout.
Toppings
Sour cream and chives
Chopped cilantro
Finely diced red onion