Cut chicken into 1-inch pieces and place in a large ziploc bag or a tupperware container with a lid. Squeeze the juice of the limes over the chicken, and add minced garlic and red wine vinegar. Toss to coat and refrigerate for 4-6 hours.
When you're ready to cook your chicken, melt 2 tablespoons County Crock spread in a heavy bottomed pan over medium-high heat. Rub taco seasoning over chicken pieces and place chicken in pan. Cook chicken until browned, about 7-10 minutes. Remove chicken and shred.
Preheat oven to 375. Spoon a couple of spoonfuls of enchilada sauce into the bottom of an 8x8 baking dish. Place 2 tortillas in the bottom of the dish, layering to cover the surface. Spread about ⅓ of the beans over the tortillas; sprinkle with ⅓ of the chicken, ½ cup cheese and ½ cups enchilada sauce. I repeated my layers 3 times, using the remaining enchilada sauce and ½ cup cheese on top.
Cover dish with foil (I always spray mine with non-stick cooking spray) and bake for 30 minutes. Remove foil and bake for another 5 minutes, or until cheese is melted and casserole is bubbly.
Let cool for 15 minutes before serving. Garnish as desired: black olives, cilantro, green onions, sour cream, salsa, jalapenos, etc.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/cheesy-chicken-enchilada-casserole/