Chicken Enchilada Casserole

INGREDIENTS:

2 Cans Cooked Chicken (or fresh chicken breasts, fully cooked)
1 Can Green Chile Enchilada Sauce
1 Can Red Enchilada Sauce
1 Can Diced Green Chiles
1 Package Corn Tortillas (Yellow/White)
1 Bushel Green Onions
1 Large Package Shredded Cheese (Mexican Blend/Cheddar)
1 Package Taco Seasoning
Salsa, sour cream, avocado, lettuce and fresh tomato for garnish

DIRECTIONS:

Preheat Oven to 350. 

Dice green onion.

In a large bowl, combine chicken, chiles, onions, seasoning, green sauce, and 3/4 of the cheese and mix well. 

In a large baking dish, pour a little red sauce to coat bottom of pan.

Place one layer of tortillas along bottom of pan. Add a layer of chicken mixture and top with another row of tortillas. Continue until pan is mostly full or until ingredients are gone.

Pour remaining red sauce over top and filling the sides until empty. Add remaining cheese over top.

Cover and bake for approximately 30 minutes or until sauce is bubbling. Remove cover and cook for additional 10 minutes or until cheese is golden brown.

Let stand 5 minutes before serving.

Plate and top with sliced avocado and tomato, shredded lettuce, and dollops of sour cream and salsa .