Enchiladas Verde Casserole

Ingredients

• 2 cups shredded monterey jack cheeseNutrition
• 8 oz sour creamNutrition
• 1 tsp cuminNutrition
• 1 tsp black pepperNutrition
• 1 tsp saltNutrition
• 3 breasts, bone and skin removed chicken breastNutrition
• 2 limes yield lime juiceNutrition
• 1/3 cup cilantroNutrition
• 4 cloves garlicNutrition
• 1 medium onionNutrition
• 8 white corn tortillasNutrition
• 16 oz salsa verdeNutrition
• 30 oz great northern beansNutrition

Directions

1. 1Chunk chicken and cook in skillet sprayed with cooking spray (like Pam) until lightly brown. Remove from skillet.
2. 2In same skillet, sauté chopped onion and chopped garlic.
3. 3In large bowl, mix sour cream, chopped cilantro, cumin, salt, pepper, lime juice, 1 cup cheese, beans, cooked onion and garlic mixture.
4. 4Shred chicken and add to bowl. Mix well.
5. 5Spread half of mixture in 9x13" baking dish.
6. 6Quarter all tortillas (white corn are best). Spread half of tortillas over mixture. Spread half jar of salsa verde over tortillas.
7. 7Repeat layers. Top with remaining cheese.
8. 8Bake at 350 °F (175 °C) for 20 minutes.

Nutrition per serving

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