Chicken Verde Enchilada Casserole


Photo: Heather Griffin
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Ingredients

4 Large Boneless Skinless Chicken Breasts
19 ounces La Victoria Chile Verde Enchilada Sauce
6 ounces Shredded Cheddar Cheese
6 ounces Shredded Mozzerella Cheese
12 Corn Tortillas
2 tablespoons Olive Oil
Garlic Salt, Garlic Pepper, Lawr
Sour Cream, Guacamole, Diced Tomatoes, Chopped

Preparation

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

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About

This is a very easy way to prepare a tasty mexican dish. All the flavor of enchiladas without the hastle of prep. A favorite of my children and leftovers are tasty the next day and easily microwavable!

Yield:

6.0 or more

Added:

December 1, 2009

Creator:

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