There's not an official recipe. Basically, my husband took the meat off of a rotisserie chicken (we get ours at Costco and they are big.) He sauteed onion and mushroom and he probably put the chicken in the frying pan with them, but I'm not sure. Then he lined a 9 x 13 pan with corn tortillas (he cuts them in half to line the sides) and layered the meat, onions and mushrooms, cheese, and red chile sauce, and then tortillas. I think there are two layers of filling, and then it gets topped off with tortillas, chile sauce and grated cheese.

There is also Green chile chicken casserole, which has chopped green chile and usually has cream of mushroom soup, although you could make a white sauce with an alternate flour and an equal proportion of chicken broth and milk with chopped, sauteed mushrooms, or use gluten free condensed cream of mushroom soup. Other than than, it's basically the same technique. The roasted chopped chile gets added to the condensed soup. I am not sure what you would use in place of the red or green New Mexico chile, but you could use whatever you normally use to spice up your enchiladas.

Here in NM, enchiladas come either rolled or flat, depending on the restaurant and the dish. The flat ones are made like a mini enchilada casserole. So you might get a plate with three rolled enchiladas, or you would get them flat with three tortillas with filling in between. Combo plates with different types of enchilada on the same plate would be rolled.
Allison

: Allison is there a recipe for chicken
: enchilada casserole?

: I am very popular at our house when I
: do enchiladas, so I am very
: interested!
: thankyou