If chicken enchiladas married lasagna, this is what it would be.
INGREDIENTS
2 Tablespoon canola oil
3 garlic cloves, finely chopped
1 jalapeno pepper, seeded and chopped
1 large onion, diced
3 cups shredded cooked chicken
2 (4 ounce cans) diced green chilies
1/2 tsp. paprika
Salt and pepper to taste
3 (10 ouncs) cans green enchilada sauce
2/3 cups sour cream
18 corn tortillas, cut in half
3 cups grated monterey jack cheese
INSTRUCTIONS
Preheat oven to 350.
In large skillet, heat oil over medium heat. Add garlic, jalapenos and onion and saute until softened. Stir in chicken, green chilies, paprika, salt and pepper.
Reserve 1/2 cup of the enchilada sauce, and pour the remaining sauce into the skillet, stirring to combine. Cook until warmed through. Turn off heat and stir into sour cream.
Spread the reserved enchilada sauce in the bottom of 9x13 inch baking dish. Line the bottom of the dish with 12 tortilla halves (overlapping as needed), then spread with 1/3 of the chicken mixture and sprinkle with 1 cup of monterey jack cheese, repeat to make 2 more layers of tortillas, chicken mixture and cheese. You should have 3 layers total.
Bake until bubbly and golden brown, 30-35 minutes. Let rest 10 minutes.
I cut this recipe in half which would easily serve 4 people.