Football season is upon us and it’s time to get ready to have the crew over to watch the game with plenty of drinks and great food.  One of my favorite dishes to make is my Gringo Chicken Verde Enchilada Casserole.  This dish is always a hit with as it’s super tasty.  You can make the dish regular enchilada style, but that takes too long to roll up the meat in the tortillas, so I make it more like a casserole.  Here’s the recipe:

Ingredients:

4 chix breast
About 20 corn tortillas
3 large cans (16 oz) of Las Palmas  (or other) Chili Verde sauce
1-2 pounds of California Monterey Jack Cheese (California has happy cows, so we get better cheese)

Chop up about 4 chicken breast into strips or cubes and brown them in a skillet. (if you’re lazy, just cook them in the microwave)
Get out a large casserole dish. (16×9)
Line the dish with corn tortillas
Sprinkle half the chicken on top of the tortillas.
Sprinkle 1/3 of the cheese over the chicken
Pour 1 1/2 cans of Chili Verde sauce over cheese
Add another layer of tortillas
Sprinkle the rest of the chicken
add 1/2 of the remaining cheese
Pour 1 can of Verde sauce on the tortillas
Add another layer of tortillas
Pour 1/2 a can of Verde sauce
Add the rest of the cheese

Cover the dish with aluminum foil
Bake in oven at 325 degrees for around 45 min or until cheese on top if bubbling.

If you’re a vegetarian, substitute chicken with Vegies.

Enjoy!!