2lb.cooked boneless skinless chicken breast,shredded (from 4 medium or 3 large chicken breasts)
1(4 oz can)diced green chile peppers
½cuppacked minced fresh cilantro (1 oz)
2cupsshredded sharp cheddar
Preheat oven to 400 degrees F. Spray a 9 X 13 baking dish with olive oil spray.
Prepare the sauce: Heat the oil in a 12-inch skillet over medium heat. Add the onion and salt and cook, stirring often, until softened, about 5 minutes. Stir in the garlic, black pepper, chili powder and cumin, and cook 30 seconds, until fragrant. Stir in the tomato sauce and water. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes.
You can strain the enchilada sauce if you wish. I usually don't.
In a large bowl, combine the shredded chicken, the enchilada sauce, chile peppers, cilantro and 1 cup cheese.
Transfer the mixture to the prepared baking dish. Sprinkle with the remaining cheese.
Bake, uncovered, until cheese is melted, about 10 minutes. Serve immediately.
Instead of making the enchilada sauce from scratch, you can use about 3 cups of store-bought enchilda sauce. You can also use shredded rotisserie chicken in this recipe. I find that I need to buy two of them (unless they are very large) and use abut 1 ½ in this casserole.