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1
To make the sauce:.
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2
Roast tomatillos, onion, green chilis, and garlic together in a 425 degree oven until charred and softened.
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3
Remove the skin, seeds, and stems from the green chilis.
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4
Place all ingredients in a blender and puree.
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5
If needed, season with additional salt/pepper.
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6
To make the Enchilada Bake:.
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7
In a bowl, combine Chicken, corn, onion, garlic, sour cream, and cream cheese in a bowl with a bit of salt and pepper (to season) and mix well.
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8
In a separate bowl, mix together 1/4 cup of Cheddar, 1/2 cup Queso Asadero, butter and Requeson Cheeses with the oregano and a pinch of salt & pepper to season.
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9
Spray the bottom and sides of a casserole pan with non-stick cooking spray.
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10
Scoop a thin layer of the green sauce on the bottom of the pan and layer the tortillas.
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11
I often cut the tortillas to ensure that I get good coverage with little waste.
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12
Spread some of the Cheese Mixture and then the chicken/corn mixture on to the first tortilla layer.
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13
Add some of the green chilis lengthwise, ensuring that every bite will have some fresh roasted green chili.
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14
Cover with a layer of tortillas and more Green Sauce.
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15
Repeat the layering until all ingredients are gone and/or the casserole pan is full.
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16
Top with a last layer of tortillas, green chili sauce and the reserved cheese.
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17
Bake at 350 degrees for about 15-20 minutes until heated, bubbly, and yummy.
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18
Serve by cutting into squares and topping with a sprinkle of fresh scallions and cilantro.
