Chicken Verde Enchilada Casserole

Ingredients

• •4 chicken breasts
• •1 garlic salt and pepper
• •2 tablespoons olive oil
• •6 ounces cheddar cheese
• •6 ounces mozzarella cheese
• •19 ounces la victoria chile verde enchilada sauce
• •12 corn tortillas
• •cream
• •guacamole
• •1 tomatoes
• •1 green onions

We may earn a commission on Instacart orders, at no extra cost to you.

Method

From foodista.com — read the original

1. 1Preheat oven to 350°F.
2. 2In a large skillet, heat olive oil.
3. 3Sprinkle both sides of chicken breasts with seasoning to taste.
4. 4Brown chicken in olive oil. Cook 10 minutes. (chicken will cook more later)
5. 5Cut/Shred cooked chicken into small pieces, set aside in small bowl.
6. 6Combine shredded cheeses into a small bowl, set aside.
7. 7Empty enchilada sauce into large bowl, set aside.
8. 8Wrap tortillas in a moist paper towel and microwave for 1 minute to steam.
9. 9Dip one warm corn tortilla into the enchilada sauce, coat both sides.
10. 10Cover the bottom of a 13 x 9 baking dish with dipped tortillas (approx 4).
11. 11Layer in the shredded/diced chicken on top of the tortillas.
12. 12Layer in the cheeses on top of the chicken.
13. 13Repeat layering dipped tortillas, chicken and cheese until baking dish is full.
14. 14Finish with a layer of dipped tortillas topped with a layer of cheese.
15. 15Bake at 350°F for 30-40 minutes or until cheese is melted.
16. 16Top with your choice of sour cream, guacamole, diced tomatoes and/or chopped green onions.