Enchilada Lasagna

2 pounds chicken breasts*
1 large can red enchilada sauce*
1 cup green onions, chopped
1 can chopped olives
tortilla chips, crushed
2 tomatoes, chopped
pepperjack cheese, shredded
corn tortillas
garlic powder

1. Bake chicken breast seasoned with garlic powder, salt and pepper at 350 F for 20 minutes. Turn chicken breasts over, and cook an additional 20 minutes. (Make sure chicken is fully cooked - no pink.)
2. Remove and cool. Cube up chicken breasts into about 1/2" pieces and place in a large mixing bowl.
3. In a baking dish, coat the bottom of the dish with a little bit of the enchilada sauce. Just enough so nothing will stick to the pan. Add the remaining enchilada sauce to the chicken.
4. Stir about 1/2 cup green onions in with the chicken mixture.
5. In the baking dish arrange corn tortillas to cover the bottom of the baking dish. Top with half of chicken mixture and pepperjack cheese. Place another layer of tortillas and remaining chicken mixture and more pepperjack cheese.
6. Bake at 350 F for 25 minutes.
7. Remove and top with crushed tortilla chips, olives, tomatoes, remaining green onions, and more pepperjack cheese. Bake an additional 5-10 minutes, until top layer of cheese is melted.

*Substitute for 3-4 cups of Slow Cooked Spanish Chicken, and skip steps 1-3. Coat the bottom of the baking dish with a little bit of the sauce from the chicken to prevent sticking.

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