Enchiladas Verde Casserole

Ingredientes

• 2 chávenas, desfiado monterey jack cheese
• 8 oz sour cream
• 1 colher de chá cumin
• 1 colher de chá black pepper
• 1 colher de chá salt
• 3 peitos, ossos e pele removidos chicken breast
• 2 limes yield lime juice
• 1/3 cup cilantro
• 4 dente garlic
• 1 média onion
• 8 white corn tortillas
• 16 oz salsa verde
• 30 oz great northern beans

Instruções

1. Chunk chicken and cook in skillet sprayed with cooking spray (like Pam) until lightly brown. Remove from skillet.
2. In same skillet, sauté chopped onion and chopped garlic.
3. In large bowl, mix sour cream, chopped cilantro, cumin, salt, pepper, lime juice, 1 cup cheese, beans, cooked onion and garlic mixture.
4. Shred chicken and add to bowl. Mix well.
5. Spread half of mixture in 9x13" baking dish.
6. Quarter all tortillas (white corn are best). Spread half of tortillas over mixture. Spread half jar of salsa verde over tortillas.
7. Repeat layers. Top with remaining cheese.
8. Bake at 350 °F (175 °C) for 20 minutes.