Rancho Santa Rosa Chicken and Green Chili Enchiladas

This is a wonderful recipe I picked up from a neighbor in California.  It tastes entirely different from enchiladas made with a tomato-based enchilada sauce.  I love to make it for a crowd because it's mild enough to satisfy everyone, and can be made in advance.  For more heat, mince some pickled jalapeno peppers and sprinkle sparingly over the chicken before rolling.  I always serve this dish with my Mango and Avocado Salsa. 

27 ounce can of Ortega whole green chilies, drained
36 ounces cream of chicken or cream of mushroom soup (one large and one small can)
2 whole rotisserie chickens (6 cups of cooked chicken), shredded
36 fresh corn tortillas
1 bunch cilantro (leaves only)
2 bunches green onions (white and light green part only)
8 cups of Co-Jack cheese, shredded
1 small jar of jalapeno peppers, minced (optional, for those who like heat)
salt and pepper to taste
sour cream, shredded lettuce for garnish

In large bowl of food processor, combine chilies, cilantro, and onions.   Process until cilantro and onions are minced.  Combine, chili mixture and soup in large bowl; set aside.

Prepare two large 13 x 9 casserole dished with cooking spray.  Spread about a cup of the chili sauce in the bottom of the dishes.  Set aside two more cups of sauce to top enchiladas.

Prepare a work space.  Place five to eight tortillas in a ziplock bag with a sprinkling of water. Microwave about twenty seconds, or until the tortillas are very soft and pliable.  Carefully, but quickly, remove one tortilla at a time from the bag.  Slather with green sauce.  Place a heaping tablespoon of meat down center of tortilla, sprinkle with a tablespoon of cheese (add minced jalapeno pepper if desired, and roll.  Place seam-side down in casserole (you may layer if you have to, but try to get as many into a single layer as possible).  Continue until all ingredients have been used.

Spread remaining sauce (one cup each or more) on top of enchiladas.  At this point, casseroles may be frozen (place plastic wrap directly on enchiladas and cover with foil).  Thaw completely before baking.

Bake at 350 degrees for 20 minutes.  Remove from oven and cover with more cheese.  Return to oven until cheese is melted and sauce is bubbling, (watch bottom doesn't burn) about 20 minutes more.  Check to make sure center is piping hot.

Garnish with sour cream, a piece of pickled jalapeno (for those that like heat) and a sprinkling of shredded lettuce.  Serve with Fiesta Rice, Rancho Red Beans, and Mango and Avocado Salsa.