Chicken Enchilada Casserole Recipe
Ingredients
| Corn tortillas | 12 | |
| Green red large can | 1 | |
| 4 chicken breasts, boiled and diced | ||
| Onion | 1 , chopped | |
| Pitted black olives | 1 Can (10oz), chopped | |
| 1 pound grated cheddar and Monterey jack cheese | ||
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 in a 350-degree oven for forty-five to fifty minutes.
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 in a 350-degree oven for forty-five to fifty minutes.
Chef
