Chicken and Green Chile Enchilada Casserole

Chicken and Green Chile Enchilada Casserole 1 (1.5 lb) package chicken tenders Olive Oil Salt and Pepper to taste 8 large flour tortillas 8 oz. cream cheese, room temperature 2 (4 oz.) cans green chilies, drained 1 (7 oz.) can green enchilada sauce 8 oz. fiesta blend cheese 2 green onions, chopped on a bias, for garnish Sour cream for garnish Preheat oven to 400. Place chicken tenders on baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast 25-30 minutes until juices run clear and cooked through. Allow to cool 5 minutes and shred. Reduce heat to 375. Spray a 9x13 pan with cooking spray. Lay 2 tortillas in bottom, overlapping. In a large bowl combine chicken, cream cheese, chilies, and 3 TBS enchilada sauce. Mix well to combine. Spoon some of the chicken mixture over tortillas. Sprinkle with a little cheese. Drizzle with a little enchilada sauce. Repeat layers, ending with topping with rest of cheese. Bake for 30-45 minutes until bubbly and cheese is melted. Cut into individual portions and garnish with green onions and sour cream.