Chicken Enchilada Casserole

We had left over rotisserie chicken from Costco so Anh 2 Mike wanted me to cook something that would clear up some space in our fridge. I found two recipes on Allrecipe and took pieces of to make the ingredients I have word. Then I cooked it low and slow to get the flavors to meld together (a trick I got from brother Steve). It was good. Next time I will double the sauce. It came out a litte dry.

Ingredients

• 2 cups diced chicken breast meat (about half a Costco chicken)
• 2 tablespoons chopped fresh cilantro
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (4.5 ounce) can diced green chile peppers, drained
• 1 (15 ounce) can corn, rinsed and drained (I used frozen I had in the freezer and defrosted it)
• 1 (6 ounce) can of tomato paste (2 cans next time)
• 2/3 cup water (1 1/3 cup next time)
• 2 tablespoon hot sauce (4 tablespoon next time)
• 1/4 bag of taco seasoning mix (1/2 next time)
• 1 package (6 inch) corn tortillas
• 2 cups shredded Mexican blend cheese
• 1 (8 ounce) container sour cream

Directions

1. Preheat oven to 320 degrees.
2. In a medium bowl, mix together chicken and sour cream.
3. In another bowl, mix cilantro, beans, green chile peppers, and corn. Set aside.
4. In another bowl, mix the tomato paste, water, hot sauce, taco seasoning.
5. Spoon a layer of the tomato mixture into the bottom of a 9x13 casserole dish.
6. Layer tortillas on top of the tomato mixture.
7. Spread more sauce, then chicken mixture the bean/corn mixture then sprinkle with cheese. Repeat layers until desired amount (I usually do 3).
8. For the top, spread the tomato sauce then sprinkle with remaining cheese.
9. Cover with foil and put it in the oven for 1 1/2 hours or until melded together and bubbly.
10. Serve with more cilantro and a side of fresh avocado. Yum...

Footnotes
Make the meat layer thin to cut the richness.

Verdict
Served it to Bao and Anh 2 Mike. Anh 2 Mike had seconds. Both says it was good but could use more sauce.