This recipe was born out of my laziness. I had originally planned to make chicken verde enchiladas. But when the time came, I just didn’t feel like messing with the building process. So, I turned my recipe into a “mock enchilada” casserole.

Ingredients

1 pkg. corn tortillas, softened
3-4 chicken breasts
1 bag, preshredded Mexican-style cheese
1/4 cup chopped onion
1 T. green chile seasoning
20 oz. can of verde sauce

Directions

1. Cook chicken in 2 cups of water and seasoning until tender.
2. Once cooked pull chicken apart on a plate. Toss out the water, and return chicken to the pan with the verde sauce. Simmer for 15 minutes.
3. Preheat the oven to 375º
4. Line bottom of a 13 x 9 baking pan with a thin layer of verde sauce.
5. Tear tortillas and place them over the sauce so that the bottom doesn’t show.
6. Place chicken over tortillas, adding half of the sauce mixture.
7. Sprinkle half of the cheese and half of the onion over the chicken.
8. Layer with more tortillas.
9. Top with the remaining verde sauce, cheese, and onion.
10. Cover with foil and bake for 30 minutes. Let stand for 10 minutes before serving.