Chicken verde enchilada casserole
Ingredients5 frozen chicken breasts
2 cans cream of cheddar water of both cans
1 can cream of chicken water of can
1 T garlic powder
1 T pepper
1 chicken bouillon
about 30 corn tortillas
1 jar Verde sauce
1 T Siracha sauce
1/2 chopped fresh cilantro
1 T paprika
1/2 C sour cream
3 C cheddar cheese
1 T salt/pepper
InstructionsAdd frozen chicken, soup, water, onion, seasonings, cilantro and Verde sauce into a large pot.
Put lid on and turn to med high. Slow boil until chicken is tender.
When chicken is done, remove and chop into small pieces and return to sauce mixture. Add Sour cream and taste for flavor. Add more of what you like to taste if needed.
Sauce should be very flavorful and creamy.
Spray 9x13 glass pan with non stick spray.
Ladle small amount of sauce in bottom of pan.
Layer corn tortillas until bottom of glass pan is covered. Sprinkle a little bit of cheese over tortillas.
Ladle more chicken and sauce.
Continue process until last layer is tortillas and pan is full. Cover with foil and bake 40 mins.
Remove from oven and remove foil. Sprinkle rest of cheddar cheese on top of tortillas and finish baking 10 more mins.
Let cook 15 mins and serve.