CHICKEN ENCHILADA CASSEROLE

INGREDIENTS: CHICKEN BREASTS 🐓  BROWN ONION 🧅 🍶GROUND CUMIN 🧂SALT 🧂PEPPER 💚 2 JARS OF SALSA  VERDE GREEN SALSA

INGREDIENTS: CHICKEN BREASTS 🐓  BROWN ONION 🧅 🍶GROUND CUMIN 🧂SALT 🧂PEPPER 💚 2 JARS OF SALSA  VERDE GREEN SALSA

IN A SLOW COOKER OR STOVETOP DUTCH OVEN

ADD THE BONELESS CHICKEN BREASTS, ONION, SPICES AND SALSA

COOK LOW IN SLOW COOKER 4 HOURS, OR 30 MINUTES ON STOVETOP

SHRED USING 2 FORKS OR DICE FINELY

SPRAY BOTTOM OF THE DISH WITH NON STICK SPRAY, PREHEAT OVEN TO 375

DIP CORN TORTILLAS IN SALSA VERDE IN A DISH, LOAD ON CHICKEN FILLING

LAYER ON GRATED CHEESE, FOLD AND PLACE SEAM DOWN IN DISH

POUR REST OF SALSA VERDE ON TOP

TOP WITH MORE CUBED OAXACA AND GRATED CHEESE AND BLACK OLIVES

BAKE 375 FOR 45 MINUTES 

SLICE AND SERVE HOT!