Double Stacked Tortilla Casserole - cooking recipe

Ingredients

2 cups regular sour cream
4 (4 1/2 ounce) cans diced green chilies, drained (or 3 Jalapeno peppers seeded & minced)
5 green onions, thinly sliced
3 garlic cloves, minced
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon salt
4 cups cooked chicken, diced (turkey or deli rotisserie chicken can be used)
6 ounces roasted red peppers, drained (or three homemade roasted red peppers)
1 bunch coriander (or parsley)
8 ounces Mexican blend cheese, shredded
10 (7 inch) flour tortillas
2 cups salsa

Preparation

Preheat oven to 350\u00b0F.
In a large bowl stir together sour cream, chilies, green onions, garlic, paprika, cumin and salt.
Cut or tear chicken into bite sized pieces.
Cut peppers into large strips.
Cut coriander or parsley leaves coarsely (you should have about 3 cups).
Stir peppers and 1 cup each of coriander and cheese into sour cream mixture.
Spray 9 x 13 inch pan with cooking spray.
Completely cover bottom of pan with a single layer of tortillas, do not overlap, use scissors to cut them to fit.
Spread 1/3 of sour cream mixture on tortillas.
Spoon 1 cup of salsa evenly on top. do not mix as the colours look nicer if they remain separate.
Repeat layering, cutting tortillas and not overlapping.
For final layer use two tortillas only, and fill in spaces if you have cut bits left.(does not have to be completely covered).
Spread with remaining sour cream mixture.
Sprinkle with 1/2 cup coriander (or parsley).
Then sprinkle with 1 cup cheese.
Bake at 350\u00b0F covered for 25 minutes.
Remove cover and bake until bubbly and cheese is melted (15 to 20 minutes).
Sprinkle with remaining coriander (or parsley).
Let stand 10 minutes before serving.