Chilaquiles In Casserole
|Corn tortillas||12 , cut into strips|
|Retried beans||2 Cup (32 tbs)|
|Cooked and diced ham||3 Cup (48 tbs)|
|Cooked and diced chicken/Cooked and diced turkey||3 Cup (48 tbs)|
|Tomato sauce||1 Cup (16 tbs)|
|Mild cheddar cheese||12 Ounce, shredded (3 Cups)|
|Minced parsley||2 Tablespoon, pitted|
|Pitted ripe olives||1⁄2 Cup (8 tbs)|
Distribute half the tortilla strips over bottom of a shallow 3-quart casserole (about 9 by 13 inches).
Spoon beans in dollops evenly over tortillas.
Mix ham and chicken and spoon half the mixture over beans, then pour half the tomato sauce over meat and top with half the cheese.
Repeat layers of tortillas, meat, tomato sauce, and cover with remaining cheese. (At this point you can cover and chill casserole for as long as 4 hours.) Bake, uncovered, in a 375° oven for 30 minutes (if refrigerated, 45 minutes).