Maias Layered Chicken Enchiladas Verde - cooking recipe

Ingredients

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)

Preparation

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