Chicken Chili Enchilada Casserole | Just A Pinch Recipes

Ingredients

• 2 cup(s) rotisserie chicken, shredded
• 18-20 - 6 inch, corn tortillas cut into quarters
• 1 - 20 oz. can green chili enchilada sauce
• 4 tablespoon(s) salsa verde/ may add more to taste
• 1 medium spanish onion, cut in half and sliced
• 1 clove(s) garlic, grated
• 1/2 - green bell peper, sliced
• 1/2 - red bell pepper, sliced
• 1 - jalapeno, diced
• 1/2 to 1 package(s) old el paso, taco seasoning
• 1 package(s) shredded monterey cheese
• 1 package(s) shredded pepper jack cheese
• 1 - 8 oz. container reduced fat sour cream
• 2 to 3 tablespoon(s) olive oil