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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is a mild but tasty enchilada casserole. I don't care for Mexican food, but my sister made this and I loved it. You can substitue ground beef and/or refried beans for the chicken. Serve with a crispy salad. Enjoy!! Ingredients:
2 cups monterey jack cheese |
2 cups cooked chicken, shredded |
1/3 cup chopped tomato |
1/3 cup sliced pitted black olives |
1/4 cup chopped green chili |
1/4 cup chopped onion |
3 1/2 cups prepared chucky taco sauce |
12 (6 inch) tortillas |
Directions:
1. Preheat oven to 350 degrees.
2. Combine half the cheese with the next 5 ingredients.
3. Mix well with 1 cup taco sauce.
4. Dip each tortilla in remaining taco sauce. Add 1/3 cup of filling in tortilla, roll up and place seam side down in buttered 9X13 baking dish.
5. Spread remaining sauce over tortillas; cover with foil and bake for 30 minutes. Remove foil and sprinkle with remaining cheese.
6. Return to oven until cheese melts, about 3 minutes.
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