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Chicken Enchilada Casserole

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Ingredients
  Corn tortillas 12
  Enchilada sauce 6 Ounce (Red / Green, 1 Large Can)
  Chicken breasts 4 , boiled and diced
  Onion 1 , chopped
  Pitted black olives 1 Can (10 oz), chopped
  Grated cheddar cheese/Monterey jack cheese 1 Pound
Directions

In a 9-by-13 inch glass baking dish place four tortillas which have been cut into triangles.
Cover with one third of the sauce.
Add half of the chicken.
Sprinkle some of the cheese, onions, and olives on top.
Layer with sixteen more of the tortilla triangles.
Add another third of the sauce and the remaining chicken.
Sprinkle cheese, onions, and olives over casserole, setting aside a half cup cheese and some of the olives for topping.
Place the remaining tortillas, sauce, cheese, andolives on the top.
Bake at 350-degree in oven for forty five to fifty minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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