Cheesy Chicken Enchilada Bake
8 corn tortillas, torn
1 lb. boneless skinless chicken breasts, diced
2 tbsp butter
1 packet Sazon Goya without Annato
8 oz. Velveeta
1 can diced green chilies
1 c shredded cheddar cheese
Spray a baking dish with Pam. Layer half of the tortilla pieces on bottom of dish.
Saute chicken with seasoning in butter until cooked through. Meanwhile, melt Velveeta. Add diced chilies and the melted Velveeta to chicken. Mix well. Pour over tortilla pieces. Top with remaining tortilla pieces. Sprinkle with 1 c cheddar. Bake at 350 degrees for 15-20 minutes.
*Next time that I make this I'm going to get a can of enchilada sauce, and let it warm on the stove while the dish bakes, then spoon it over individual servings.
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