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Take a look at my recipe and let me know what you think. Enjoy!!!

Enchilada Verde Casserole Recipe
Ingredients

• 18- corn tortillas
• Salsa Verde (green enchilada) sauce (see recipe)
• 2 full Chicken Breasts (4 -1/2 breasts) cooked chicken, shredded
• 1/2 cup onion, finely diced
• at least 4 cups Mexican blend cheese
  Cook Chicken Place chicken in pot and cover with water (or chicken broth)
• Add Salt, Pepper, Garlic Powder, Onion Powder and 2 Bay Leaves
• Bring to Boil
• When liquid comes to a boil – reduce to a low rolling boil and cook for 30-45 minutes (it depends on how thick the chicken breast is)
• After time is up – check that the chicken is cooked through.
• Remove from liquid and let cool
• Preserve the broth (you can use this to thin the Salsa Verde sauce)
  (Need a QUICK Alternative – Use a Cooked Roasted Chicken from the store!)
  When Chicken is Cool to the touch
• Remove the Skin and Bones
• Shred the chicken
• Set aside
  Prepare Tortillas
  Warm the tortillas on a griddle until they are slightly hard & firm (not burnt)
  They need to be cooked past just warmed because they need to “Stand Up” to the sauce. If you just warm them a little they will fall apart and you will have chilaquiles!!
  Assembly Instructions
  1) Preheat oven to 350F.
  2) Prepare baking dish
  a) rub a little butter on the bottom
  b) then coat the bottom with a little enchilada sauce.
  3) Place 6 tortillas in the bottom of dish & slightly overlapping (preheated)
  4) Cover tortillas with a layer of enchilada sauce, spreading evenly over tortillas.
  5) Top with layer of your chicken, some of the chopped onion, and a layer of cheese.
  6) Repeat the layer with six more tortillas, sauce, the remaining chicken, onion, and cheese.
  7) Complete the casserole with another layer of tortillas
  a) enchilada sauce
  b) cheese.
  8) Bake in the oven for 30-40 min (it should be bubbling).  Let stand 5- 10 mins before serving  Serve with Crema (sour cream) and Hot Sauce
  Want to make this a vegetarian friendly dish?
  Option #1:
  Omit chicken and add in black beans and tofu slices. The tofu will soak up the flavors of the enchilada sauce, making a yummy chicken alternative.
  Option #2:
  Omit chicken and add your choice of sautéed (and drained) veggies. They will soak up the flavors of the enchilada sauce, making a yummy chicken alternative.
  Can I make this ahead of time?
  Yes, assemble the ingredients cold (so NO warm Chicken!) Cover with plastic wrap and refrigerate.
  Then Bake in the oven for 45-60 min (it should be bubbling).  Let stand 5- 10 mins before serving  Serve with Crema (sour cream) and Hot Sauce
  Want a Beef Enchilada Version?
  Ground beef (about 1 lb.)
  Spices: salt, pepper, garlic powder & onion powder
  Onion – Diced Large
  Cheddar Cheese can be used with the beef version.
  Red Enchilada Sauce  You can use a Canned Red Enchilada Sauce or Make from Scratch
  Cook Beef
  In a large skillet, cook ground beef with spices over medium heat until no longer pink; drain. Stir in enough enchilada sauce to coat meat – set aside and let the meat absorb the sauce flavor.
  Assembly Instructions
  Prepare the dish as above but use the beef mixture instead of chicken.