Santa Fe School of Cooking (Santa Fe, New Mexico)
Serves 10
3 cups red or green chile sauce (see this page), divided
16 corn tortillas, about 4 inches in diameter
4 cups chicken, cooked and shredded
1½ pounds Monterey Jack or cheddar cheese, grated
1½ cups diced onion or sliced scallions, with green tops
2 cups shredded iceberg or romaine lettuce
1½ cups diced tomato
1¼ cups sour cream, divided
Preheat the oven to 350°F. Oil a 9- by 12-inch baking dish or pan. Spread about 1 cup of the sauce over the bottom of the dish, and layer half of the tortillas evenly over the sauce. Top the tortillas with half of the chicken and one-third of the cheese, and sprinkle with half of the onion (for milder onion flavor, use scallions). Repeat for the second layer, and top with the last cup of sauce and the remaining cheese. Bake for 20 to 30 minutes until bubbly and lightly browned.
To serve, spoon portions onto dinner plates, garnish with shredded lettuce and diced tomato, and top with 2 tablespoons of sour cream. Serve with pinto beans and posole.