Chicken Verde Enchilada Casserole

Chicken Verde Enchilada Casserole

Chicken Verde Enchilada Casserole

45 minutes

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Details
  • Servings:   6
  • Gluten-Free:   True
  • Weight Watchers:   16 Points
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Cuisine
  • Mexican
  • side dish
  • lunch
  • main course
  • main dish
  • dinner
Comments
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

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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