New Mexico Green Chile Chicken Enchilada Casserole - cooking recipe

Ingredients

4 -6 pieces chicken
1 yellow onion
2 cups green chili peppers
1 teaspoon oregano
1 teaspoon cumin
1 tablespoon garlic
1 (16 ounce) can tomatoes
1/4 cup cornstarch
1 -2 cup sharp cheddar cheese
9 -12 corn tortillas
1 roma tomato
1 cup lettuce
1/2 cup onion
1/2 cup sour cream
4 flour tortillas

Preparation

Prep 30 minutes bake 45 minutes, Homemade Chicken Stock 1 1/2 hours You can make this stew and freeze it. Thaw, layer and bake, as Corn Tortillas don't freeze well in the dish, they become grainy.
Use at least 1/2 Leftover Rotisserie Chicken/ Raw whole pieces / or breasts boiled in water to cover, until done and broth has a good color, I use my pasta cooker with strainer, but any large heavy pot will do.
Drain, reserve liquid, set chicken aside to cool.
Reduce the remaining broth to about 2 cups or so while chopping this stuff: boned and skinned chicken, 1/2 as much yellow onion as you have chicken, same amount of Green Chile as Chicken, hot medium or mild \"as you like\".
Throw it all in the broth with Oregano, Cumin, chopped garlic, stewed Mexican or stewed tomatoes. Simmer til onion is soft, if it's watery stir about 1/4 cup cornstarch into some cold water or cooled broth, then add back into the stew to thicken.
Taste and add salt til it is yummy.
Once the stew is a satisfying thickness you can layer * using shredded sharp cheddar cheese, White/Yellow corn tortillas/and any stale taco shells you might have. Finish with Cheese and bake at 350 until bubbly and done. Let it rest for 20 minutes to firm up before serving.
*If you just want some awesome green Chile Stew, add par boiled chopped to bite size potatoes at this point and when it looks like soup, put it in a bowl garnish with cheese and eat with a fresh hot flour Tortilla.
This is my Husband's favorite dish. I sure hope you like it too!