Annie’s Green Chile Chicken Enchilada Dish

Annie’s Green Chile Chicken Enchilada Dish
Serve 6

1 tablespoon vegetable oil
3 (8 ounce) boneless skinless chicken breast halves, cubed
1 small onion, finely chopped (about 1 cup)
1 (14½ ounce) can diced tomatoes with green chiles
1 (8 ounce) can tomato sauce, (or 7.75 oz can ElPato Mexican Tomato Sauce)
6 tablespoons Mesa Flats Enchilada Spice Blend
4 (6 inch) corn tortillas, halved
3 (4 ounce) cans diced green chiles
1½ cups (6 ounces) shredded Monterrey Jack cheese

Heat oil in a skillet over medium-high heat. Add chicken, cook until browned on both sides, remove, cook, cut into bite-size pieces. Meanwhile, saute onions in pan drippings until tender. Add tomatoes, 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 7 x 11 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 to 30 minutes, or until bubbly. Remove, let sit 5 minutes to firm up before slicing into 6 serving size pieces.