Chicken Enchilada Casserole

Recipe adapted from Clinton Kelly's recipe on The Chew.

Clinton made his own enchilada sauce here, but I took the easy way out and bought El Paso's in the can.  It was delish!

Ingredients

2 10 oz. cans El Paso Enchilada Sauce, warmed

24 Corn Tortillas
1-2 Rotisserie Chickens (shredded) **I wanted more chicken, so used 2
1 cups Mexican Crema or Sour Cream
1 pound Jack Cheese (shredded; 1 cup reserved for topping)
2 cups Salsa Fresca
1 cup Cilantro (chopped)

Heat 1/4 inch of vegetable oil in a medium skillet to 350º F. Using tongs, dip the Tortillas into the oil one at a time for 10 seconds. Set aside and keep warm. Then dip each tortilla into the warm Enchilada Sauce. In a 13x9 baking dish, lay 6 of the smothered Tortillas in an even layer. Then spread half of the shredded Chicken on top of the Tortillas. Continue to build even layers with one-third of the following ingredients: Mexican Crema, Jack cheese, Salsa Fresca and Cilantro. Repeat the layers starting with the Tortillas. Top the casserole with another layer of Tortillas and sprinkle the reserved Jack Cheese over.

Bake casserole for 20 minutes, or until the Cheese has melted.

Serve with any or all of the following toppings:

Remaining Enchilada Sauce

Queso Fresco
Mexican Crema
Chopped Avocados
Pickled Jalapenos
Lime Wedges to serve; optional