Chicken Enchilada Casserole

[{"selector":"#anim-240f8544-3cd4-4fab-9c08-e3290bb7f9cb","keyframes":{"opacity":[0,1]},"delay":0,"duration":1200,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b7a6e3f7-f31d-48ef-9564-cac5980e9479","keyframes":{"transform":["translate3d(100.00000%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1200,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Chicken Enchilada Casserole is a great freezer meal! Make it now!

– 6 chicken breasts – 28 oz can green enchilada sauce – 1 packet of enchilada seasoning – 14 corn tortillas – 3 cups shredded cheddar cheese

Cook and shred chicken. Season with enchilada seasoning and green enchilada sauce.

Take out 14 corn tortillas and cut each corn tortilla into 6 equally sized pieces and set aside. Use a 9 x13 baking dish and pour a little green enchilada sauce on the bottom of pan.

Lay down tortilla triangles to cover all sauce. Cover tortillas with a layer of shredded chicken.

Cover shredded chicken with a layer of cheese. Cover layer of cheese with another layer of corn tortillas.

Repeat steps the previous steps and pour remaining enchilada sauce over the top of casserole and spread evenly.

Sprinkle with cheese. Bake at 375 degrees for 45-60 minutes or until sauce in bubbling and top is golden brown. Top with chopped cilantro and fresh avocado.

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