Enchiladas Verde Casserole
A yummy twist on enchiladas.
2 cups shredded monterey jack cheese
8 oz sour cream
1 tsp cumin
1 tsp black pepper
1 tsp salt
3 breasts, bone and skin removed chicken breast
2 limes yield lime juice
1/3 cup cilantro
4 cloves garlic
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onion
8 white corn tortillas
16 oz salsa verde
30 oz great northern beans
Chunk chicken and cook in skillet sprayed with cooking spray (like Pam) until lightly brown. Remove from skillet.
In same skillet, sauté chopped onion and chopped garlic.
In large bowl, mix sour cream, chopped cilantro, cumin, salt, pepper, lime juice, 1 cup cheese, beans, cooked onion and garlic mixture.
Shred chicken and add to bowl. Mix well.
Spread half of mixture in 9x13" baking dish.
Quarter all tortillas (white corn are best). Spread half of tortillas over mixture. Spread half jar of salsa verde over tortillas.
Repeat layers. Top with remaining cheese.
Bake at 350 °F (175 °C) for 20 minutes.
in 1 serving of Enchiladas Verde Casserole.
, 35% carbs, 33% protein.
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