Chicken Verde Enchilada Casserole

Name: Chicken Verde Enchilada Casserole
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Cuisine: Mexican
Ingredients: 4 pieces Chicken Breast (4 Large Boneless Skinless Chicken Breasts); 0 pieces Garlic Salt (Lawry's Garlic Salt and Pepper, to taste); 2 tbsp Olive Oil (2 tablespoons Olive Oil); 6 oz Cheddar Cheese (6 ounces Shredded Cheddar Cheese); 6 oz Mozzarella Cheese (6 ounces Shredded Mozzarella Cheese); 19 oz Enchilada Sauce (19 ounces La Victoria Chile Verde Enchilada Sauce); 12 pieces Corn Tortilla (12 Corn Tortillas); 0 pieces Sour Cream (Sour Cream); 0 pieces Guacamole (Guacamole); 0 pieces Vine Ripened Tomato (Tomatoes, chopped); 0 pieces Scallion (Green Onions, chopped)

70 minMexican

Servings6

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Gluten Free

Steps

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