2cans of 10 ounces Ro*tel tomatoes with chiliesdivided by 3
2cans of 7 ounce Verde Salsadivided by 3
1can of 15 ounces refried beans
8ouncesfreshly shredded Colby-jack cheesedivided by 4
8ouncesfreshly shredded cheddar cheesedivided by 4
1smallcan of black olivessliced
chopped cilantroto garnish
Sour Creamto serve
lime wedgesif desired
Heat 1-2 tablespoons of olive oil in a large metal skillet over medium heat before adding sliced chicken breasts, cook chicken about 5 minutes or so then add diced onion, cook, till chicken is done – about another 7 minutes. Add the juice of 1 lime, 1/4 of a cup of water, and 1 package of taco seasoning. Cook another 4-5 minute on low. Remove from heat, let cool.
Preheat oven to 400 degrees Fahrenheit.
Once the chicken has cooled place in a large food processor- pulse 3 or 4 times, careful not to purée chicken only shred – divide shredded chicken in 2.
Spray a 9 x 13 glass baking dish with cooking spray
Add a layer of corn tortillas- about 6 tortillas, 1/2 of chicken breast, 1/3 of a can of Ro*tel tomatoes, 1/3 of the Verde Salsa, 1/4 of each cheese- Repeat layer 1 more time.
The next layer you will do will be a layer of refried beans on top of the corn tortillas and 1/4 of each cheese, the final 1/3 of Ro*tel tomatoes, final 1/3 of Verde Salsa, top with final layer of corn tortillas, place the final amount of both kinds of cheese on top of casserole, cover with tin foil and cook about 18 minutes covered and 3-5 minutes uncovered.
Cool 10-15 minutes before cutting and serving
Maybe topped with diced avocado, diced tomatoes, black olives, chopped cilantro, and sour cream if desired.