Green Chile and Chicken Enchilada Casserole

4 boneless skinless chicken breasts, cooked and shredded
2 cans green child enchilada sauce (or homemade)
14 (at least) green chiles or 27 oz can of whole green chiles
4 oz cream cheese
1/2 cup sour cream
2 cups Monterey jack cheese

Preheat oven to 375 and grease a 9x13 casserole dish.

Put enchilada sauce into a small sauce pan and simmer over low heat until the sauce has thickened and reduced to 2 cups. Turn off the heat and stir in the cream cheese and sour cream.

If using fresh chiles, broil or bake them at 450 until blackened. Place hot peppers into a container and cover to steam and cool a bit. When able to handle, remove skins, split down the middle and remove seeds.

Start making a layer of half the flattened green chiles on the bottom of the baking dish. Spread half of the chicken over the top of the chiles. Next, do a layer of sauce and then cheese over the top. Repeat.

Bake uncovered until the casserole is bubbling and the cheese is melted and browning on the top, about 40 minutes. Let sit 5-10 minutes before cutting.