Cold snowy day calls for a chicken enchilada casserole.

Sometimes you just crave a spicy plate of cheesy goodness, so this blustery day was perfect for it!

Preheat oven for 350.

Prep your fave green chili (I love Mark Schlereth's stinkin good green chili) with half cup sour cream and add hot sauce for more heat if you'd like. 

Shred chicken, beef or pork or omit, with can of black beans, cream cheese and hot sauce. 

Spread a thin layer of chili on bottom of greased 9x13 baking dish then spoon a healthy portion of filling and a sprinkle of sharp cheddar into your favorite corn tortilla. Fold edges over and lay seam side down into dish. Repeat until your pan is filled. Spread the remainder of chili over the top and sprinkle with a bit more cheese. 

Bake for 20mins and broil for the last few. Top with green onions and serve.

Happy warm belly! :)