Ingredients:
Sauce
Combine the following in a blender until smooth:
1/2 pint whipping cream
1 can green chile enchilada sauce
2 eggs
1 bunch cilantro
1 tsp chili powder
(or to taste)
1 tsp garlic powder (or to taste)
1/8 tsp cayenne pepper (or to taste)
Chicken Filling
Combine the following:
3 to 4 cups diced cooked chicken
1 diced purple onion
1 tsp chili powder
1/8 tsp cayenne pepper
1 tsp cumin
1/4 cup parmesan cheese
2 cups shredded colby/monterrey jack cheese
1 cup colby/monterrey jack cheese to top
Sour cream and picante sauce for garnish
Put corn tortillas in hot chicken stock for a few seconds to soften. Put a layer of corn tortillas, then chicken filling, then sauce in a 13" X 9" baking dish. End with tortillas. Sprinkle with additional cheese. Bake at 375 degrees for 30 minutes.
