• Preheat oven to 375 degrees

  Chop Green Chilies and Onions
  1 Medium Onion
  

Layer the Casserole

• Mix together the tomatillo salsa, garlic, and cumin.
  28 Ounces Tomatillo Salsa (We like Frontera), ½ teaspoon Garlic powder, 1 teaspoon Cumin
  
• Mix together the cheddar cheese and cream cheese
  8 Ounces Cheddar Cheese, 2 Tablespoons Cream cheese
  
• Spread ⅓ cup of the tomatillo salsa on the bottom of a 2 Qt. casserole dish. or enough to lightly cover the bottom of the casserole dish.
  
• Add a layer of chicken or turkey
  2 Cups Cooked Chicken or Turkey
  
• Add a layer of lightly crushed chips onto the tomatillo salsa, about ⅓ of the chips.
  8 Ounces Corn Tortilla Chips
  
• Pour about ½ a cup of Tomatillo Salsa onto the chips
  
• Add ½ of the chopped cooked chicken or turkey and ⅓ of the onions.
  
• Add ½ of the chopped green chilies (about 2 Tbs)
  4 Ounces Green Chilies
  
• Add a ⅓ of the shredded cheese
  
• Repeat layers until all ingredients are used. The final layer is the rest of the chips, enchilada sauce, and cheese.
  
• Cover and bake for 45 minutes. Remove the cover and bake for 10 additional minutes to get a crunchy layer on top of the casserole
  
• Enjoy! Serve with a spoon of Sour Cream and some chopped cilantro (optional)
  Sour Cream, Cilantro