Creamy Corn Casserole
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Chicken Verde Enchilada Casserole
Details
- Serving Size: 6
- Gluten-Free: True
- Weight Watchers: 16 Points
Cuisine
- Mexican
- side dish
- lunch
- main course
- main dish
- dinner
Ingredients
- 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
- Sour Cream
- Guacamole
- Tomatoes, chopped
- Green Onions, chopped
Instructions
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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