Easy Chicken Enchilada Casserole |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I've been making this for years. It's easy, very good, and makes good use of leftovers. Ingredients:
2 tablespoons olive oil |
1/2 onion, chopped |
1 (4 ounce) can diced green chilies |
1 (3 7/8 ounce) can sliced olives, drained |
2 chicken breast halves, cooked and chopped |
1 (19 ounce) can green enchilada sauce |
8 -10 corn tortillas, lightly sauteed (6-inch) |
2 cups shredded monterey jack cheese |
sour cream |
diced avocado |
Directions:
1. Heat oil in a small frying pan. Saute onion until tender. Add green chilies, olives, and chicken, and heat through. Remove from heat and moisten with a little enchilada sauce.
2. Coat an 8 baking pan with cooking spray, and pour a thin layer of enchilada sauce on the bottom. Line bottom with two tortillas, tearing to fit. Sprinkle with 1/3 chicken mixture and 1/4 of cheese. Drizzle with 1/4 of remaining sauce.
3. Repeat layers two more times. Top with remaining 2 tortillas, cheese, and sauce.
4. Cover pan with foil and bake at 350F until hot through - about 10 minutes. Remove foil and bake 10 more minutes, until cheese is toasty. Let set 10 minutes, and serve garnished with sour cream and avocado as desired.
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