Stacked Green Chicken Enchilada CasseroleCook time: 30 minutes
Yield: 6 servings
Ingredients:16 white corn tortillas
2 cups cooked, shredded chicken (I used leftover rotisserie chicken)
2 cans green enchilada sauce
1 cup grated Monterrey Jack cheese
1 10-ounce package prepared pico de gallo (I used Kroger's black bean and corn pico de gallo, found in the produce section near the bagged salad)
Directions:Preheat your oven to 350 degrees. Spray a 9"x9" Pyrex baking dish with cooking spray.
Place 4 corn tortillas in the bottom of the baking dish (they will overlap in the middle - that's OK). Top the corn tortillas with 2/3 cup shredded chicken, 1/4 cup cheese, 1/4 cup pico de gallo, and 1/3 of a can of enchilada sauce.
Repeat another 2 times (making 3 layers total). Top the 3rd layer with another 4 corn tortillas to form a "top" to the casserole. Pour the 2nd can of green enchilada sauce over the top of the casserole.
Bake for 25 minutes. Add another 1/4 cup of shredded cheese on the top and bake for another 5 minutes, or until the cheese is melted.