4-5 large boneless skinless chicken breasts, boiled and shredded
24 corn tortillas, lightly warmed on the stove
1 can (28 ounce) mild green chilies enchilada sauce (you can use medium or hot if you like)
2 cans (4 ounce each) diced green chilies
3 package s (8 ounce each) Kraft Shredded Mexican Cheese
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Let's Make It
Boil chicken breast on medium-high heat for 20 minutes. While chicken is boiling you will warm corn tortillas until slightly brown on both sides. Set tortillas to the side.
Open large can of enchilada sauce and two small cans diced green chilies. Once chicken has boiled for twenty minutes drain water out and set to the side to cool.
Take an 11 by 13 lasagna pan and dip each tortilla in the enchilada sauce and place in bottom of the pan. You will have 6 wet tortillas in each of the 4 layers. Shred the chicken and generously sprinkle on top of tortillas then sprinkle 6-8 ounces Kraft Shredded Cheese on top in addition to 2 Tbsp. diced green chilies and repeat until you have 4 layers. Finish with remaining cheese.
Bake at 350 degrees F for 30 minutes covered with foil tent.