Preheat oven to 400F/200C. Spray a 9" x 13" glass or crockery casserole dish with olive oil or non-stick spray.

Trim chicken breasts to remove any fat or undesirable parts.

Heat olive oil in a large non-stick pan over medium-high heat. (I used my favorite Green Pan 12 Inch Frying Pan (affiliate link.)

Season chicken breasts with taco seasoning, salt, and pepper; then cook chicken exactly three minutes per side. (Chicken will not be completely cooked. Don't cook too long or it will be overdone after you cook it in the oven.) Remove chicken to a cutting board.

While chicken cooks, dump the whole roasted green chiles into a colander in the sink and let them drain for a few minutes.

Split each chile in half with your fingers, remove any seeds, and spread chiles out on paper towels that you've placed on the counter. Cover the chiles with another layer of paper towels and push down with your hands to remove as much water as you can from the chiles.

When chicken has cooled enough to handle, cut each chicken breast into 3 or 4 lengthwise strips.

Spread ¼ cup of the Herdez Salsa Verde or other green chile sauce in the bottom of the baking dish and lay the chicken strips crosswise going down the length of the baking dish.

Cover the chicken strips with the strips of drained green chile. Top with the rest of the sauce and grated cheese.

Bake 20-25 minutes, or until the cheese is completely melted. (Don't wait for the cheese to brown or the chicken will probably get overdone, but you can switch to the broiler and brown for 1-2 minutes at the end if you'd like.)

Serve hot with sour cream, salsa, chopped avocado, or Green Tabasco Sauce (affiliate link) to add at the table if desired.