CHEESE ENCHILADA CASSEROLE WITH CILANTRO CREAM SAUCE

CHEESE ENCHILADA CASSEROLE WITH CILANTRO CREAM SAUCE, a photo by Louise001 on Flickr.

CHEESE ENCHILADA CASSEROLE WITH CILANTRO CREAM SAUCE

I was hungry for enchiladas and decided to make a casserole.
It looked so pretty I decided to photo it...:)

Here is my recipe...if you'd like to try it...:)
CHEESE ENCHILADA CASSEROLE WITH CILANTRO CREAM SAUCE
(Can be made with 3 cooked/shredded chicken breasts...or canned chicken added to the sauce )

1 JAR SALSA VERDE (16 OZ) I used Herdez brand, the kind made with Tomatillos
6 LARGE CLOVES GARLIC(A MUST)..sounds like a lot but it is not strong after baking!
1 and 1/2 CUP CREAM or HALF AND HALF..or HALF S. CREAM AND HALF MILK.
1 CUP Grated cheese...I like a combination of Asiago, Jack & cheddar....but any works.
1/4 TO 1/2 CUP CHOPPED FRESH CILANTRO...I LIKE A LOT..:)(or freeze dried that I keep on hand).
(I use no salt as there is plenty for me in the green sauce and cheese.)
10/12 CORN TORTILLAS
GRATED CHEESE for topping...I LIKE ASIAGO..BUT ALSO HAVE USED THE MIXED ITALIAN or MEXICAN BLEND...ANY WILL DO.

IN A LARGE BOWL MIX SALSA VERDE AND CREAM AND CH. CILANTRO.

Saute finely minced garlic for just couple of minutes AND MIX INTO BOWL OF SAUCE.
ADD 1 CUP GR. CHEESE OR more if you like a lot. MIX WELL.

Cover bottom of greased casserole dish with an inch of sauce and cover it with 2-3 torn tortillas.
Add a layer of sauce...alternate with more layers of each ending with sauce on top.

TOP WITH AS MUCH CHEESE AS NEEDED TO COVER.

BAKE UNCOVERED IN PREHEATED OVEN AT 350-375....ABOUT 30-40 OR SO MINUTES.

This recipe is extremely flexible....I have added olives and/or sauteed chopped onions also.