enchilada suiza bake

INGREDIENTS 

1 shredded chicken breast rotisserie  or equivalent pre cooked chicken meat

1 cup shredded cheese: mozzarella, monterey jack, etc (more or less for your taste and calories) 

4-5 pablano chili or anaheim chili roasted and peeled 

8 small tortillas - lightly toasted in a pan 

salsa verde - house-made or store bought hernandez salsa 

1/2 cup or so greek yogurt plain or sour cream

SALSA VERDE 

6 tomatillos
1/2 head garlic top cut left in skin
1 onion divided in quarters
1-2  jalapeños
cilantro to taste
handful of spinach (for color and healthy add in) 
1/2 tsp salt 
1/2 tsp boullion (veg or chicken) 

MAKE THE SALSA

take the tomatillos, garlic, onions, jalapenos, pablano/anaheim chilies and place them under the broiler on high. Rotate the vegetables as they start to brown on the outside. Once all the veggies are roasted take them out of the oven and cover with a tea towel or plastic wrap and let them cool down, then peel them. Take all the veggies but the pablanos/anaheim chilies (used inside the dish) and blend them with the rest of the salsa verde ingredients. I prefer mind smooth but blend to your desired consistency. 

MAKE  ENCHILADAS

Preheat oven 350
 In a baking pan of your choice around 9x11 
layer the bottom of the pan with salsa. 
start with the bottom layer of tortillas. 
add more salsa to the top of the tortillas then start adding the shredded chicken, cheese, yogurt, salsa then add the pablano/anaheim chilies as a middle layer (or you can use more tortillas - I used chilies to cut the carbs), then add another layer of chicken, cheese, yogurt, salsa, then top with the rest of the tortillas then use the rest of the salsa and cheese on top.
Place in a preheated oven 350ºF for 35 minutes. 
Since everything is already cooked this dish just needs to heat up and get bubbly. 
Let the dish rest for a few minutes outside of the oven (this helps it not fall apart) 
serve with a salad or roast some veggies....