|3||cups diced PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled, (16 oz.)|
|1||can (28 ounces) green enchilada sauce|
|18||(6 inch) corn tortillas|
|12||ounces shredded Cheddar/Jack or Mexican cheese blend|
|1||can (7 ounces) diced green chilies|
|1||can (2.25 ounces) sliced black olives, optional|
|Chopped fresh tomatoes and cilantro, optional|
Preheat oven to 400° F. Dip 6 corn tortillas in enchilada sauce and place slightly overlapping in bottom of lightly greased baking dish. Top with 1/2 of the shredded chicken. Spread 1/3 of the cheese over the chicken. Add 1/3 of the diced green chilies and black olives, if desired.
Repeat the layering one more time then top with remaining tortillas, cheese, chilies and olives, dipping the corn tortillas in the enchilada sauce for each layer.
Bake at 400° F for 25 minutes or until heated through. Sprinkle with fresh chopped tomatoes and cilantro, if desired.