Chicken Enchilada Casserole with Sour Creme

This Mexican style casserole is always a crowd favorite and probably the recipe I prepare that is most requested.  Note:  I find that, like many great casseroles, this dish is better the next day.  You may want to prepare and cook it the day before, refrigerate it, and then warm it up the next day.

Ingredients

• 1 baked whole chicken
• 1 16 oz sour crème
• 1 2 cup package mixed cheddar and jack cheese – grated
• 1/2 white diced onion
• 2 cans diced green chilies (4oz)
• ½ teaspoon ground cumin
• 2 tablespoons fresh oregano, or 1 tablespoon dried
• 2 cans crème of chicken soup
• 18 corn tortillas, cut into 1/4s
• 3 diced green onions
• vegetable oil
• chicken stock if needed

Instructions

1. Preheat oven to 350
2. Shred chicken
3. Mix sour crème, ½ of cheese, onion, chicken soup, green chilies, cumin and oregano in a bowl.  If the mixture seems too thick stir in some chicken stock.  Its should have a creamy consistency.
4. Combine ½ of sour crème mixture with shredded chicken
5. Warm oil, warm tortillas for a minute or so until they are soft.  Place them in layers of paper towels to soak up oil (this will take a lot of paper towels.
6. Spoon a little of the remaining sour crème mixture on bottom of a baking dish.
7. Layer ¼ of the tortillas in the dish, then spoon in chicken and sour crème mixture, then ¼ of the cheese.  Continue layering until the last layer of tortillas.
8. Top the last layer of tortillas with the remaining sour crème mixture and cheese.
9. Bake for 30 minutes
10. Top with green onions and let stand for 10 minutes or so before serving