Chicken Enchilada Casserole

This is sooo good!  May be too spicy for kids. 
1 (10 3/4 ounce) can cream of chicken soup
1 (12 ounce) jar salsa verde
3/4 cup fresh cilantro, chopped
1/2 teaspoon cumin
2 cups cooked chicken, shredded (or pork, beef or turkey)
1 1/2 cups cheese, mexican style blend, shredded
1 1/4 cups corn
1 (4 oz.) can green chili, chopped
12 corn tortillas
2 cups romaine lettuce, shredded
1 cup tomatoes, diced
1 avocado, Hass, diced
1/2 cup red onions, diced
Heat oven to 350 degrees.  Coat 13 x9 in baking dish with nonstick spray.
Sauce:  Whisk soup and 1/2 can water in a bowl until smooth.  Stir in salsa, 1/4 cup cilantro and cumin.
In another bowl, combine chicken, 3/4 cup each cheese blend and sauce, corn, chilies and remaining cilantro.  Layer tortillas on bottom of baking dish.  Top with chicken mixture, cheese and sauce.  Repeat layers, ending with cheese on top.   
Cover dish with foil, bake 30 minutes.  Uncover and bake another 20 minutes, or until sauce bubbles around edges and cheese is melted.  Serve with lettuce, tomato, avocado and onion on side. 
*This could be made ahead and frozen.  Thaw the night before in fridge.  Bake as directed.

 6  Servings

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