Get the tasty flavors of enchiladas without the hassle of the prep in this easy chicken enchilada casserole recipe. Layers of tender shredded chicken breast and creamy cheeses are topped with a tangy green sauce for a dish the whole family will love. And, it's mild enough for little ones to eat! Serve with a dollop of sour cream and guacamole.
Chicken Verde Enchilada Casserole
Submitted to Foodista by Heather Griffin
Serves 6 or more
4 Large Boneless Skinless Chicken Breasts
Lawry's Garlic Salt and Pepper, to taste
2 tablespoons Olive Oil
6 ounces Shredded Cheddar Cheese
6 ounces Shredded Mozzarella Cheese
19 ounces La Victoria Chile Verde Enchilada Sauce
12 Corn Tortillas
Green Onions, chopped
Preheat oven to 350 degrees.
In a large skillet, heat olive oil.
Sprinkle both sides of chicken breasts with seasoning to taste.
Brown chicken in olive oil. Cook 10 minutes. (chicken will cook more later)
Cut/Shred cooked chicken into small pieces, set aside in small bowl.
Combine shredded cheeses into a small bowl, set aside.
Empty enchilada sauce into large bowl, set aside.
Wrap tortillas in a moist paper towel and microwave for 1 minute to steam.
Dip one warm corn tortilla into the enchilada sauce, coat both sides.
Cover the bottom of a 13 x 9 baking dish with dipped tortillas (approx 4).
Layer in the shredded/diced chicken on top of the tortillas.
Layer in the cheeses on top of the chicken.
Repeat layering dipped tortillas, chicken and cheese until baking dish is full.
Finish with a layer of dipped tortillas topped with a layer of cheese.
Bake at 350 degrees for 30-40 minutes or until cheese is melted.
Top with your choice of sour cream, guacamole, diced tomatoes and/or chopped green onions.
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