Chicken Enchilada Casserole |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Candy got this recipe from one of those little paper recipe books you can buy at the check-out... it quickly became a family favorite. Note: I have this aversion to canned chicken so I always boiled and shredded my own, but I'm told the canned chicken was fine. Ingredients:
1 medium onion, chopped |
2 tablespoons vegetable oil |
4 cups cooked chicken, shredded |
1 (15 ounce) can tomato sauce |
1 (14 1/2 ounce) can diced tomatoes |
1 (1 1/4 ounce) package taco seasoning |
1/2 teaspoon garlic powder |
1 dozen corn tortilla |
2 (2 1/4 ounce) cans black olives, sliced |
3 cups monterey jack cheese, shredded |
Directions:
1. Saute onion in oil.
2. Add chicken, tomato sauce, tomatoes, taco seasoning and garlic powder and blend well.
3. Bring to a boil; reduce heat and simmer for 15 minutes uncovered.
4. In 13X9X2 inch glass dish, place 4 tortillas, followed by 1/3 of chicken mixture and spread evenly. Sprinkle 1/3 of olives and 1/3 of cheese.
5. Repeat with layers until you have a topping of cheese.
6. Bake at 350-F for 30-40 mins until heated through and cheese is melted.
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