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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Got this recipe about 8 years ago. It's received many compliments! Can be made the night before and kept in the fridge until ready to put into the oven. Ingredients:
2 cups of shredded cooked chicken (or turkey) |
12 corn tortillas |
1 (12 ounce) can black beans |
1 (12 ounce) can corn |
1 (8 ounce) can tomato sauce |
1 (8 ounce) can enchilada sauce |
1 (2 1/4 ounce) can olives |
4 cups of grated cheddar cheese |
Directions:
1. mix tomato sauce and enchilada sauce together in seperate bowl.
2. Spray bottom of casserole dish with cooking spray and put a small about the tomato/enchilada sauce on bottom of dish.
3. Line dish with tortillas, then a small layer of chicken, top with sauce and sprinkle cheese on top of sauce.
4. Add a second layer of tortillas and then black beans, corn and cheese.
5. Add a third layer of tortillas, chicken, sauce, cheese and sprinkle black olives on the very top.
6. You may not use all the corn, beans or sauce. Use to your discretion.
7. Bake in oven at 350 for one hour or until cheese on top is very bubbly.
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