Chicken Enchilada Casserole – Mexican Lasagna

This is an easy and fast dinner for Sunday Night.  If you have never tried a recipe from this site, you have to try this one.  Make it your own!

Ingredients

• 2 Each –  Large skinless, boneless chicken breasts
• 1.5 Pounds – Cheddar Cheese, grated
• 1 Each – 28 oz. Can of Green Chili Enchilada Sauce (Verde enchilada sauce)
• 1 Each – 4.5 oz. Can of Green Chiles, chopped
• 8 oz. – Regular Sour Cream
• 21 Each – Corn Tortillas
• Garnish of chopped tomatoes and/or sliced olives

Preparation

1. Boil chicken breasts for approximately one hour until is shreds easily with a fork.
2. Chop shredded chicken into small pieces
3. Combine enchilada sauce, chilis, and sour cream and mix with a whisk
4. Coat the bottom of a 9″ x 13″ casserole pan with a small amount of mixed enchilada sauce.
5. Prepare for 3 layers of the following: flour tortillas, shredded chicken mixed enchilada sauce and cheese.
6. Cover with foil and bake for 1 hour at 350 degrees. Remove foil and lightly brown cheese.
7. Garnish with sour cream, black olive slices and/or tomatoes.

Serves 6 adults and a bunch of kids asking for seconds.