Chicken Enchilada Bake

1. 1

   Preheat oven to 425 degrees F. Start off heating olive oil in a large skillet over medium high heat.

2. 2

   Season chicken thighs on both sides with salt and pepper.

3. 3

   Cook until browned on both sides and cooked through, about 10 minutes.

4. 4

   Once chicken is cooked, shred with 2 forks.

5. 5

   Next, tear each corn tortilla into 4 pie shaped pieces.

6. 6

   Spread 1/4 cup of your salsa verde on the bottom of a 9 pie dish.

7. 7

   Layer tortillas right on top of the salsa until the bottom is completely covered.

8. 8

   Next add a 1/2 cup of the salsa and spread it out evenly over the top of the tortilla pieces.

9. 9

   Add on half of the shredded chicken and then 3/4 cup of the shredded cheese.

10. 10

    Repeat the layering, tortillas, 1/2 cup salsa, the remainder of the chicken and another 3/4 cup of cheese.

11. 11

    For the final layer add on tortilla pieces, followed by remaining salsa and cheese.

12. 12

    Place the pie dish on a rimmed baking sheet.

13. 13

    Bake until bubbly and golden brown, about 15-20 minutes.

14. 14

    Let cool slightly and cut into 4 pieces.

15. 15

    Sprinkle on cilantro leaves and a squeeze of lime.

16. 16

    Recipe adapted from Martha Stewart

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