• Preheat oven to 350° and lightly spray a 13 x 9 deep baking dish with non-stick cooking spray.
• Boil chicken in a large pot of water. Drain, shred and return to the pan (can use rotisserie chicken).

For the Green Chile Sauce

• Using tongs, roast jalapenos over a medium flame until skin is blistery.
• Wrap jalapenos in aluminum foil for 10 minutes. Once cool enough to handle, cut off stems and remove seeds.
• In a Vitamix or blender, puree roasted jalapenos, cilantro, whole green chilies, and chicken broth.

For the Chicken Filling

• In a large skillet, melt butter over medium heat.
• Add onions and sauté until tender and translucent, then add garlic and continue cooking for another minute or two.
• Add the Cholula green hot sauce and heavy cream to the skillet, stir to combine.
• Next, sprinkle bouillon, Slap Ya mama seasoning, black pepper and cumin. Stir.
• Pour the jalapeno green chile sauce into the skillet and cook over low heat.
• Reduce it down, about 10 minutes, stirring constantly until the sauce starts to thicken up (remove 1 ½ cups of sauce and set aside).
• Add shredded chicken to skillet, stir to combine.
• In a medium bowl, mix cooked rice with sour cream. Set aside.

Assemble the Enchilada Casserole

• Pour a little reserved sauce on the bottom of the prepared baking dish.
• Add a layer of corn tortillas, followed by a layer of white rice mixed with the sour cream.
• Next, add a layer of chicken mixture, layer of Monterey jack cheese, then repeat the layering process again with tortillas, rice, chicken mixture, shredded cheese. Top with corn tortillas, the remaining sauce and the remaining shredded cheese.
• Bake uncovered for 30 minutes or until the cheese is hot and bubbly.