1 10 oz can green enchilada sauce
8 corn tortillas (6")
2 cups shredded cooked chicken divided
2-3 cups shredded mexican style cheese divided
fresh tomatoes, green onion & lettuce for garnish
Preheat oven to 375 degrees.
Spray 10” pie dish with Pam.
Pour about 1/3 can enchilada sauce into the pie dish.
For the first 4 tortillas, swish them on both sides in the enchilada sauce.
Arrange tortillas on bottom of pie dish overlapping to fit.
Layer with half of the chicken & half of the cheese.
Repeat tortilla & chicken layers.
Pour remaining enchilada sauce over the top.
Sprinkle with the remaining cheese.
Bake 20-25 minutes or until heated through and cheese is thoroughly melted.
Toppings: Salsa
Sliced cherry tomatoes with minced green onion & Olive oil
Cilantro
Pea shoots or thinly chopped greens