We welcomed our son, Graham, into the world on January 24 - four weeks early! Having a small and young baby comes with challenges, but selfishly we're really glad he's here and I'm having a hard time remembering what life was like before him! He's home, healthy, we're learning lots every day and have fallen hard for this little guy.
Back in October when we found out we were having a boy I asked our readers to submit their favorite boy names. We loved all the suggestions and funny enough, Stef from Haute Apple Pie suggested Graham, which was already high on our list! Curtis and I didn't make a final decision on his name until we were on our way to the hospital, and the first time I heard a doctor address him by his name, and got to hear it out loud, I knew it was perfect!
Now I'm sure you think I'm a rock star. Brand new baby and already cooking and cranking out a post! But don't let me fool you, my mom and mother-in-law have been taking shifts taking care of us and I haven't cooked a thing (or done a load of laundry for that matter). I was proactive and had this ready to go early. I was also planning to have a post for March ready... but that didn't happen so next month I'll have to legitimately be on top of it.
This is one of my favorite easy casseroles and works well with a spread of Mexican food or on its own. And our friend Hillary's son, Lucas, loved it so we can even call it kid friendly (although he's an extremely good eater and doesn't let spice stop him!).
1 to 1 ½ shredded chicken (I use Costco Roasted chickens)
30 Guerro corn tortillas
1 large block (2 lbs) Monterey Jack or Pepperjack cheese
1 large onion chopped
1 large can (27 oz.) green chilies (cut into ropes or strips)
2 medium jars (16 oz.) La Victoria chili verde (green chili sauce)
Sour cream (32 oz.)
1. Cook onions in oil with a little salt and then add the chili ropes.
2. Cut each tortilla in half.
1st layer – overlap tortilla halves to cover bottom of large casserole.
2nd layer – shredded chicken (1/3)
3rd layer – onion/chili ropes
4th layer – green chili sauce
5th layer – sour cream (32 oz. total)
6th layer – cheese
Repeat two more times for a total of three layers.
Top casserole with tortillas, then more sour cream, green sauce and cheese.
Heat until internal temperature reaches 120 degrees (about 45 min in a 350 degree oven). Broil until cheese melts / browns on top.