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Annie's Green Chile Chicken Enchilada Casserole
1 tablespoon vegetable oil
3 boneless skinless chicken breast halves
1 small onion, finely chopped (about 1 cup)
1 (14 1/2 ounce) can diced tomatoes with green chiles
1 8-ounce can tomato sauce
6 tablespoons Olde Westport Mesa Flats Enchilada Spice Blend
4 6-inch corn tortillas, halved
3 4-ounce cans whole green chiles, drained (12 chiles or 1.5-cups diced)
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
Heat oil in a skillet over medium-high heat. Add chicken, cook until browned on both sides, remove, cook, cut into bite-sized pieces. Meanwhile, saute onions in pan drippings until tender. Add tomatoes, Olde Westport Mesa Flats Enchilada Spice Blend and cooked chicken, bring to a gentle boil, stirring until blended and thickened. Spoon half of the sauce mixture into a 7x11 inch baking dish. Arrange 4 tortilla halves over top (curved side facing center of dish), half of the green chiles and sprinkle half of the cheese over top, repeat layers. Bake, uncovered in a 400 degree oven 20 minutes or until bubbly. Remove, let sit 5 minutes to firm up before slicing into 6 serving size pieces.