Michael's Green Chili Chicken Enchilada Casserole
2 cans low sodium cream of chicken soup
1 can Hatch medium hot green chili sauce
12 oz. chicken breast meat, cut into small chunks (tenders work well)
8 oz. ricotta cheese lite
8 oz plain Greek yogurt (or sour cream)
8 oz. mixed, shredded "Mexican-style" cheese
1/2 cup sweetened, unflavored almond milk
1 doz. fresh corn tortillas
1 bunch green onions
2 garlic cloves minced
4 - 5 hot green chilis, roasted, seeded and diced
1/4 tsp. black pepper
1 tsp. cumin
1 Tbsp. parsley flakes
1 Tbsp. dried oregano
Preheat oven to 350 degrees.
In a large bowl, combine ricotta, yogurt, finely-chopped green onions, garlic and mix well. Set aside; works best if you refrigerate for about 15 minutes for the flavors to blend.
Combine the 2 cans of soup, 1 can green chili sauce, oregano, parsley, pepper and almond milk and whisk to mix well.
Spray a wok or deep frying pan with olive oil flavored Pam; add the chicken and brown completely over medium heat. Set aside to cool.
Spray a 13 X 9 X 2 glass casserole with Pam. Coat the bottom of the dish with a thin layer of the soup mixture. Layer SIX of the tortillas in an overlapping pattern to pretty much cover the bottom of the dish. Spoon 1/2 of the ricotta/yogurt mix over the tortillas and smooth into an even layer. Sprinkle well and evenly with 1/2 the grated cheese. Add the browned chicken and spread evenly.
Add another layer of the other six tortillas. Add the rest of the soup/sauce mixture and spread evenly over the tortillas. Add the final 1/2 of the ricotta/yogurt mixture and spread evenly. Sprinkle the remaining grated cheese evenly over the top.
Place in the oven and cook for 45 minutes, or until the cheese begins to brown. Upon removing let the dish sit uncovered for about 10 minutes before serving. Serves 8. Or 6 really hongry people!