Chicken Verde Enchilada Casserole

Chicken Verde Enchilada Casserole requires approximately 45 minutes from start to finish. For $2.83 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains around 35g of protein, 27g of fat, and a total of 537 calories. It is a rather cheap recipe for fans of Mexican food. This recipe from Foodista has 13 fans. If you have guacamole, green onions, olive oil, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. It works well as a main course. It is a good

Instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   In a large skillet, heat olive oil.

3. 3

   Sprinkle both sides of chicken breasts with seasoning to taste.

4. 4

   Brown chicken in olive oil. Cook 10 minutes. (chicken will cook more later)

5. 5

   Cut/Shred cooked chicken into small pieces, set aside in small bowl.

6. 6

   Combine shredded cheeses into a small bowl, set aside.

7. 7

   Empty enchilada sauce into large bowl, set aside.

8. 8

   Wrap tortillas in a moist paper towel and microwave for 1 minute to steam.

9. 9

   Dip one warm corn tortilla into the enchilada sauce, coat both sides.

10. 10

    Cover the bottom of a 13 x 9 baking dish with dipped tortillas (approx 4).

11. 11

    Layer in the shredded/diced chicken on top of the tortillas.

12. 12

    Layer in the cheeses on top of the chicken.

13. 13

    Repeat layering dipped tortillas, chicken and cheese until baking dish is full.

14. 14

    Finish with a layer of dipped tortillas topped with a layer of cheese.

15. 15

    Bake at 350 degrees for 30-40 minutes or until cheese is melted.

16. 16

    Top with your choice of sour cream, guacamole, diced tomatoes and/or chopped green onions.

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