Chicken Enchilada Bake

Name: Chicken Enchilada Bake
Ingredients: 1 Tablespoon Olive Oil; 4 whole Boneless, Skinless Chicken Thighs (about A Pound And 6 Ounces); Kosher Salt And Freshly Ground Pepper; 8 whole Corn Tortillas; 1 whole Jar (15 Ounces) Salsa Verde (1 3/4 Cups); 2- 1/4 cups Grated Cheese (I Used A Mixture Of Cheddar And Monterey Jack); Cilantro Leaves And Lime Wedges, For Serving

7 ingredients

16 steps

Ingredients

1 Tablespoon Olive Oil
4 whole Boneless, Skinless Chicken Thighs (about A Pound And 6 Ounces)
Kosher Salt And Freshly Ground Pepper
8 whole Corn Tortillas
1 whole Jar (15 Ounces) Salsa Verde (1 3/4 Cups)
2- 1/4 cups Grated Cheese (I Used A Mixture Of Cheddar And Monterey Jack)
Cilantro Leaves And Lime Wedges, For Serving

Directions

1

Preheat oven to 425 degrees F. Start off heating olive oil in a large skillet over medium high heat.
2

Season chicken thighs on both sides with salt and pepper.
3

Cook until browned on both sides and cooked through, about 10 minutes.
4

Once chicken is cooked, shred with 2 forks.
5

Next, tear each corn tortilla into 4 pie shaped pieces.
6

Spread 1/4 cup of your salsa verde on the bottom of a 9 pie dish.
7

Layer tortillas right on top of the salsa until the bottom is completely covered.
8

Next add a 1/2 cup of the salsa and spread it out evenly over the top of the tortilla pieces.
9

Add on half of the shredded chicken and then 3/4 cup of the shredded cheese.
10

Repeat the layering, tortillas, 1/2 cup salsa, the remainder of the chicken and another 3/4 cup of cheese.
11

For the final layer add on tortilla pieces, followed by remaining salsa and cheese.
12

Place the pie dish on a rimmed baking sheet.
13

Bake until bubbly and golden brown, about 15-20 minutes.
14

Let cool slightly and cut into 4 pieces.
15

Sprinkle on cilantro leaves and a squeeze of lime.
16

Recipe adapted from Martha Stewart