chicken enchilada casserole

How To Make chicken enchilada casserole

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  1

  Cut chicken breast into small 1-2" pieces (makes it easier to shred when done cooking). In a stock pot, add chicken pieces, soup mix, soy sauce, salt, and enough water to cover the chicken. Cook till breast is done. (you can let it stand in broth to absorb the flavor for as long as you like). Drain (reserve broth for other recipes). Shred chicken breast (I use the end of metal spatula) Add enough Jalapeno Salsa to make chicken moist.
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  2

  Drizzle olive oil on bottom of casserole dish. Cut corn tortillas in half then into four strips and layer on bottom 2 tortilla strips thick. Add layer of shredded cheese Spoon chicken onto cheese layer Add layer of green chilies Add layer of cheese Add layer of black olives Spoon Enchilada sauce over olives,cheese,green chilies, and chicken. Add another layer of corn tortilla strips. Cover with more Enchilada sauce (lg. can) and top with cheese and more black olives (optional)
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  3

  Bake at 350 degrees for 30 min covered with foil. Uncover casserole and bake for 15 more minutes.
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