Chicken Verde Enchilada Casserole

Ingredients

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

Method

Adapted from foodista.com

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.
5. 5Cook 10 minutes.
6. 6(chicken will cook more later).
7. 7Cook the chicken until it is no longer pink in the center and registers 165F on an instant-read thermometer, 5 to 8 minutes more.
8. 8Cut/Shred cooked chicken into small pieces, set aside in small bowl.
9. 9Combine shredded cheeses into a small bowl, set aside.
10. 10Empty enchilada sauce into large bowl, set aside.
11. 11Wrap tortillas in a moist paper towel.
12. 12Microwave for 1 minute to steam.
13. 13Dip one warm corn tortilla into the enchilada sauce.
14. 14Coat both sides.
15. 15Cover the bottom of a 13 x 9 baking dish with dipped tortillas (approx 4).
16. 16Layer in the shredded/diced chicken on top of the tortillas.
17. 17Layer in the cheeses on top of the chicken.
18. 18Repeat layering dipped tortillas, chicken and cheese until baking dish is full.
19. 19Finish with a layer of dipped tortillas topped with a layer of cheese.
20. 20Bake at 350°F for 30-40 minutes or until cheese is melted.
21. 21Top with your choice of sour cream, guacamole, diced tomatoes and/or chopped green onions.