Chicken Verde Enchilada Casserole

Preheat oven to 350 degrees.

In a large skillet, heat olive oil.

Sprinkle both sides of chicken breasts with seasoning to taste.

Brown chicken in olive oil.

Cook 10 minutes.

(chicken will cook more later) Cut/Shred cooked chicken into small pieces, set aside in small bowl.

Combine shredded cheeses into a small bowl, set aside.

Empty enchilada sauce into large bowl, set aside.

Wrap tortillas in a moist paper towel and microwave for 1 minute to steam.

Dip one warm corn tortilla into the enchilada sauce, coat both sides.

Cover the bottom of a 13 x 9 baking dish with dipped tortillas (approx 4).

Layer in the shredded/diced chicken on top of the tortillas.

Layer in the cheeses on top of the chicken.

Repeat layering dipped tortillas, chicken and cheese until baking dish is full.

Finish with a layer of dipped tortillas topped with a layer of cheese.

Bake at 350 degrees for 30-40 minutes or until cheese is melted.

Top with your choice of sour cream, guacamole, diced tomatoes and/or chopped green onions.