This is one of my favorite dinners to have and it’s even better because you can freeze a spare one to have in the freezer (my favorite freezer containers). **This post may contain affiliate links. A small commission may be earned.**
What you need:
– 2-3 chicken breasts
– Half of jar of green salsa
– One can of rotel tomatoes
– One can of green enchilada sauce
– Shredded Mexican cheese
– Corn Tortillas
- We’ll start by getting your chicken all cooked up. I use the pressure cooker for this part, but you could also do it in the crockpot. Combine chicken, salsa, drained tomatoes, and about 1/3 of the can of enchilada sauce in your pressure cooker and cook on high for 20-25 minutes. You want your chicken to be shreddable.
- While your chicken is cooking, I like to pan fry my corn tortillas in a little oil on the stove. This helps them to stay together when you layer up the casserole instead of turning into mush. I usually use about 15 or so tortillas.
- Preheat your oven to 375 degrees.
- Shred your chicken up and we can start layering. I use a 7 x 10.5 baking dish for this, if you use a 9 x 13 you’ll probably want to double the recipe!
- First line the bottom of your pan with corn tortillas. You can cut them in half or keep them whole, it’s really up to you. Then layer shredded chicken and shredded cheese. Top with another layer of tortillas and repeat until you run out of chicken/tortillas. Before your final layer of cheese, pour the rest of your green enchilada sauce over the chicken or tortilla layer and then top with cheese.
- Bake at 375 for 20-30 minute or until cheese is golden brown.
- Enjoy!
This dish makes an easy freezer meal as well. I use these pantainers when I am making extra meals. They keep well in the freezer and are sturdy for many uses!
