Chicken Verde Enchilada Lasagna

My husband loves Mexican cuisine. Tacos, burritos, quesadillas, enchiladas; he loves them all. His most requested dish is enchiladas. For special occasions I will take the time to roll up the enchiladas individually before baking them, but for a normal weeknight dinner I like making an enchilada lasagna. It is so much easier, not as time consuming, and still tastes just as great!

-Ingredients
2 chicken breasts
Taco seasoning packet
Olive Oil
10.5 oz can cream of chicken soup
7 oz can diced green chilis, drained
19 oz can green enchilada sauce
2 cups shredded cheese
1 cup shredded cheese (for topping)
12 corn tortillas (I like using the King Size ones)
Juice of 1 lime
1 bunch of cilantro, chopped
Tortilla strips (optional)

-Directions
Heat olive oil over medium heat. Slice chicken breasts through the middle so they are not as thick. You should have 4 thin filets now. Sprinkle taco seasoning on and cook in olive oil until cooked through. Be careful not to overcook though. Save the rest of the taco seasoning.

While the chicken is cooking, mix 2 tbsp of the taco seasoning mix, cream of chicken soup, green chilis, 1/4 cup enchilada sauce, 2 cups cheese, lime juice, and half of the chopped cilantro. When your chicken is done cooking and has rested for 5 minutes, chop it up into small bite sized pieces and add to your mixture.

Layering the enchilada lasagna:
Add 1/4 cup enchilada sauce to the bottom of a 9x13 pan. Layer 3 tortillas on the bottom (I put 2 on one side of the pan, and split the 3rd one in half to fill in the holes on the other side of the pan). Scoop 2 cups of the filling mixture and spread it out on the tortillas. Repeat the tortillas and filling again. Add another layer of tortillas. Add the remaining filling mixture and spread. Add the last 3 tortillas. Pour the enchilada sauce over the top tortillas. Add 1 cup of cheese and remaining cilantro.

Cook at 350° for 30-45 minutes until bubbly and heated through. Top it with tortilla strips for a little crunch.

Serve with your favorite enchilada sides. My favorites are cilantro lime rice and refried beans.

Check back in next month for my Beef Enchilada Lasagna with Red Sauce!

Happy Cooking!
-Sarah Liz