Green chicken enchilada casserole

Green chicken enchilada casserole by: Adrienne Guerrero
Video and production by: Lynette Montalvo

Adrienne Guerrero, junior Forensic science major at St. Mary’s University, tells us about her favorite dish and how to make it. Green chicken enchilada casserole is a simple and easy dish to make as she guides us through the process. Enjoy!

– 1/2 cup of water
– 20 corn tortillas
– 1 whole chicken, precooked
– 10 oz. Shredded mozzarella cheese
– 3 28 oz. cans, Las Palmas green enchilada sauce

Pre- heat oven to 350 Fahrenheit. Take a whole chicken, precooked, and shred all the meat. Next, take a cooking pan and open a can of enchilada sauce. Pour the sauce onto the bottom of the pan. Take corn tortillas and begin layering on top of the sauce, followed by the shredded mozzarella and shredded chicken. Keep layering for desired amount. Place in oven for 20 minutes and enjoy!

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