2-3 Hatch green chiles roasted, peeled, seeded, and chopped
1 medium white onion chopped
2 tbsp canola oil
1/4 cup fresh cilantro chopped
3 Central Market flour tortillas
20 oz cheddar cheese grated
Heat oven to 350 degrees.
Coat a 9- or 10-inch pie plate or round casserole with cooking spray. Boil chicken breasts in salted water for 30 minutes. Remove from water and let cool. Chop.
Sauté onion in canola oil until transparent. Stir in enchilada sauce, chicken, tomato, and cilantro. Bring to a simmer and cook for about 10 minutes.
Place one tortilla in the bottom of the prepared pie plate. Spread with half of the chicken mixture, half of the roasted chiles, and one-third of the cheese. Cover with a tortilla and the remaining half of the chicken mixture, half of the roasted chiles, and one-third of the cheese. Top with the remaining tortilla.
Cover with aluminum foil and bake for 30 minutes. Uncover, sprinkle with the remaining cheese, and bake another 10 minutes or until the cheese melts.
Let cool for 10 minutes. Cut into wedges and serve.