This is one of our favorite recipes. It's good enough to make for company and it travels well for covered dish dinners. You can make it more or less spicy by using hot or mild enchilada sauce. You can also use green or red enchilada sauce for variety.
12 corn tortillas
2 cups cooked, de-boned, shredded chicken breasts (rotisserie chicken works great)
2 Tablespoons extra-virgin olive oil
1 onion, halved and cut into 1/4 inch slices
2 greed or red bell peppers, seeded and cut into 1/4 inch strips
2 cans Enchilada Sauce
4 cups grated Mexican mix cheese
Heat olive oil in a large skillet over medium heat. Add onion and cook until the slice start to soften, about 5 minutes. Add peppers and cook until tender, about 7 minutes. Transfer to a bowl and set aside.
When ready to assemble, preheat over to 350 degrees. Dip 6 tortillas into sauce, one at a time, to soften, and use them to line the bottom of a 9" x 12" casserole pan.
Top this layer with all of the shredded chicken. Next layer half the cheese. Top with the other 6 tortillas dipped in enchilada sauce.
Pour the remaining enchilada sauce over the casserole and top with the remaining grated cheese.
Bake until the casserole is heated through and the cheese is melted, about 30 minutes.
Serve with salsa, sour cream, or both if desired.