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1
Grease a 9 by 13-inch baking pan with cooking spray.
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2
Preheat the oven to 375F.
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3
Heat the olive oil in large skillet set on medium heat.
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4
Saute the onions, Anaheim chiles, and garlic until soft, about 5 minutes.
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5
Remove the papery husks from the tomatillos; wash and quarter them.
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6
Stir the tomatillos, Roma tomatoes, and 2 teaspoons of salt into the onion mixture; cook, stirring occasionally, until all of the tomatillos are soft, about 30 minutes.
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7
Puree the mixture in the work bowl of a food processor fitted with the metal blade.
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8
Add the sour cream and pulse until the ingredients are combined.
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9
Set aside.
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10
Remove the meat from the rotisserie chicken, skin it, and cut or shred it into bite-size pieces.
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11
In a large bowl, stir together the chicken, canned tomatoes, chili and chile powders, the remaining teaspoon of salt, and Tabasco.
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12
Arrange 6 tortillas evenly to cover the bottom of the prepared pan.
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13
(They will overlap on the edges.)
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14
Layer half the tomatillo sauce, half the chicken-tomato mixture, and 3 cups of the shredded cheese.
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15
Repeat another layer, but dont add more cheese.
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16
Layer the final 6 tortillas on top of the casserole, and evenly spread the remaining 2 cups cheese on top.
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17
Bake uncovered until the casserole is bubbling, 30 to 40 minutes.
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18
Serve immediately
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19
For an extra blast of flavor, try a white Cheddar spiked with chiles- habanero, chipotle, or any that you prefer.
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20
Ive also combined equal amounts of chile-flavored Cheddar and pepper Jack cheese with great results.
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21
This casserole can be made 1 day ahead, covered, and refrigerated before baking.
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22
Or it can be frozen for up to 3 weeks.
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23
Defrost overnight in the refrigerator before baking.
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24
The refrigerated casserole will need up to 10 minutes more baking time.
