Chicken Enchilada Casserole

By Leslie Blythe Casserole, Cheese, Chicken, Chilis, Mexican Baking

July 26, 2015

This is one of our family's Mexican comfort food recipes. I made it easier by cutting up the tortillas instead of rolling them. I also soften the tortillas in the microwave to avoid frying them in oil.

Prep: 15 mins
Cook: 30 mins
Yields: 8 - 10 Servings

Ingredients

2 chicken breasts, cooked and shredded

1 onion, chopped

12 corn tortillas

28 ounce can green enchilada sauce

4 ounce can chiles, diced

4 ounce can black olives, sliced

2 cups sharp cheddar cheese, grated

Directions

1Sauté the onion in a little bit of canola oil. Once the onions are softened, mix them with the green chiles, ¾ of a can of black olives (I chop them up), and the shredded chicken.

2Next place the tortillas in the microwave for about 1 minute. Remove and cut the tortillas into 1" squares.

3Pour ¼ of the enchilada sauce into the bottom of a 9"x13' pyrex casserole dish. Then top with ½ the onion, chile, olive, chicken mixture, then top with some of the grated cheese. Repeat the layers. Top with remaining cheese and the rest of the sliced olives.

4Refrigerate until ready to bake. Bake 375° F for about 30 - 40 minutes.

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