Maias Layered Chicken Enchiladas Verde

• 6 boneless skinless chicken thighs
• 1 (10 count) package corn tortillas
• 1 (28 ounce) can green enchilada sauce (verde)
• 2 (7 ounce) cans tomatillo salsa
• 1 (3 ounce) can sliced black olives
• 2 1/2 cups shredded cheese (cheddar or jack)
• 1 tablespoon garlic powder
• 2 tablespoons onion powder
• 1 tablespoon seasoning salt
• 1/4 cup water
• 1/4 cup cilantro (optional)

1. In a pot, add water chicken thighs, garlic powder, onion powder and seasoning salt.
2. Simmer until chicken thighs are cooked and fork tender.
3. Remove chicken thighs from liquid and using 2 forks shred the chicken meat.
4. Mix shredded chicken, 1 can of salsa and 1 cup of cheese.
5. Grease a baking dish, line 5 tortillas on the bottom then layer the other ingredients; chicken mixture, olives, roughly 1/2 of the enchilada sauce and cheese.
6. Repeat layering twice (or until you use up all your ingredients).
7. You want your last layers to be sauce and cheese so you get a nice bubbly top on the dish.
8. Bake at 375 degrees for 45- 55 min or until cheese is bubbly and the entire dish is warmed through.
9. Serve with fresh chopped cilantro (optional) and sour cream.

chicken thighs, corn tortillas, green enchilada sauce, salsa, black olives, shredded cheese, garlic, onion powder, salt, water, cilantro

Taken from www.food.com/recipe/maias-layered-chicken-enchiladas-verde-91174 (may not work)