*app 4c. rotesserie chicken meat or however much you like (or any cooked, shredded chicken, I get the chickens from costco)
*2 cans green enchilada sauce (this is the mild kind)
*1/2 can red enchilada sauce (you could use more if you like it spicier)
* large block monterey jack cheese, shredded
*2-3 T. butter
*2 yellow peppers sliced into strips
*2 onions cut up
*1 can green chilis (optional)
*any other veggies you want to add
*corn or flour tortillas to layer with
(I pour some olive oil on a plate and dip the corn tortillas in the oil quickly before layering them, I don't really know if it's necessary or not. I'm pretty sure if you use flour tortillas this wouldn't be necessary, but the corn tortillas are kind of grainy.)
1. Cook peppers and onion in butter until tender (and any other veggies you want to add)
2. Mix chicken meat with enchilada sauce and pepper/onion mixture.
3. Spray bottom of a 9x13 pan.
4. Layer chicken mixture, tortillas, and cheese. Top with extra cheese.
5. Bake for 20-30 minutes until hot and bubbly.
**If preparing for the freezer, just layer and freeze. I cook it when thawed.
**You could also put some of the mixture into a tortilla, roll up, and freeze that way. I would then pour a little more enchilada sauce and shreeded cheese on top. Since we have to use corn tortillas and they are so small, I just layer it like a casserole.
**Depending on your family size, this could make anywhere from 1-3 meals.
**This is loosely adapted from my friend, Jennifer Brewer. Thanks, Jennifer!