I made this today because I found some ancho chiles in the garden and wanted to use them. Neither the chiles nor the onion was cooked prior to being baked so they were slightly crunchy, a nice touch.
Preheat oven to 375
4 cups leftover chicken cut in 1 inch pieces, sprinkled with a little salt
4 cups of shredded monterrey jack/cheddar cheese
2 chile anchos, washed, cut into 1/4 x 1" shreds
1 medium onion chopped
Corn tortillas
Layer casserole dish with single layer of tortillas, around 8
1/3 of the chicken, 1/3 of the chiles and onion, 1/3 of the shredded cheese.
Make 2 more identical layers.
Pour 2 cups of water over the casserole to help steam the tortillas as they cook.
Cover with Foil
Bake for 30 minutes, turn off oven and let sit in oven for 15 more minutes.
Uncover, cut into 4 inch squares and serve with a couple tablespoons ranch dressing on top of each square.
Preheat oven to 375
4 cups leftover chicken cut in 1 inch pieces, sprinkled with a little salt
4 cups of shredded monterrey jack/cheddar cheese
2 chile anchos, washed, cut into 1/4 x 1" shreds
1 medium onion chopped
Corn tortillas
Layer casserole dish with single layer of tortillas, around 8
1/3 of the chicken, 1/3 of the chiles and onion, 1/3 of the shredded cheese.
Make 2 more identical layers.
Pour 2 cups of water over the casserole to help steam the tortillas as they cook.
Cover with Foil
Bake for 30 minutes, turn off oven and let sit in oven for 15 more minutes.
Uncover, cut into 4 inch squares and serve with a couple tablespoons ranch dressing on top of each square.