Chicken and Chile Verde Mexican Casserole

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8
Chicken Mexican
Winter Superbowl Summer Fall Bake Mexican Dinner party Company Chicken Casserole Main Dish Brunch

Dozen corn tilla's
1 bn Can of le Verde sauce or Green Enchilada sauce,
1 can n
1 can ves sliced, save a few for topping
1 cken breast cooked cut in small pieces or shredded chicken
2 small cans of Diced Green les
1 cup Cheese jack or ddar, save some for topping
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in
Little oil to ase pan

Preheat oven to 350* Grease baking dish generously, the tortillas will absorb, this casserole will stick if you don't grease well. Layer bottom with Tortillas, spread half the sauce, ? chicken, ? can Corn, ? can chopped Olives, ? Salt, pepper, cumin Chiles and half the cheese. Repeat layers. Top with some sauce, cheese and olives, salt pepper, cumin. This recipe needs salt because none of ingredients, besides the cheese is salty, I use Sea Salt and salt the layers and the top. Bake uncovered for 30 min. then uncover for 10 minutes ( I use a pizza cutter to cut some tortillas in half, I line the straight edge up with the pans straight edge, and place 2 whole ones in the middle for my layers)


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