• Tweet

VERDE CHICKEN ENCHILADA BAKE
3 cups green enchilada sauce
12 small corn tortillas, lightly fried
2 boneless skinless chicken breasts, pan fried until cooked through
FRESH ground sea salt and black pepper, to taste
2 tablespoons butter
2 cups shredded Taco blend Monterey jack cheese
1 cup sliced scallions
1/2 cup sliced or chopped black olives (OPTIONAL)
1/4 cup FRESH chopped cilantro
Crumbled queso fresco or Cotija cheese
lime wedges

• Preheat oven to 375°.
• Spray a 9 inch baking dish with non-stick cooking spray.
• Heat butter in large skillet until melted.
• GENEROUSLY season to taste the chicken breasts with FRESH ground sea salt and black pepper.
• Add chicken breasts to skillet, searing 3-4 minutes on both sides until cooked through.
• Remove chicken, reserving drippings. Add a small amount of avocado oil as necessary.
• Cool chicken slightly and shred into pieces.
• Add the tortillas to the skillet in a single layer and fry until crisp, allowing to dry on paper towels.
• Pour verde sauce in shallow bowl.
• Pour 1/2 cup sauce on bottom of baking dish.
• Dip four of the tortillas in sauce and place in a single layer on the bottom of the baking dish.
• Top with half of the shredded chicken and about half of the shredded cheese, about half of the scallions and olives if using. Sprinkle a pinch of the cilantro on top.
• Dip four more tortillas in enchilada sauce and layer onto the chicken.
• Top with the remaining chicken, and most of the remaining cheese, olives, and scallions and another pinch of cilantro, saving a small amount of each for garnish. Set that aside.
  
• Top with remaining tortillas.
• Drizzle remaining verde sauce over top.
• Bake 20 minutes until warmed through and bubbling.
• Remove from the oven.
• Allow to cool for 5 minutes.
• Top with remaining chopped cilantro, scallions, queso fresco.
• Serve with sour cream and lime wedges.