Tuesday, January 1, 2013

Chicken Enchilada Casserole

 
Chicken Enchilada Casserole
Recipe submitted by Sadie Shields

Ingredients:

2 tablespoons olive oil
1 medium onion, chopped
2 tablespoons garlic, minced

4 cups shredded, COOKED CHICKEN
1 can (14.5 oz) whole tomatoes, undrained and cut-up
1 can (15 oz) tomato sauce
2 packages (8 oz) Red Chile Enchilada Sauce
1 can (4 oz) green chilies *optional
Chopped parsley, divided

1 dozen corn tortillas
1 can (6 oz) ripe black olives, drained and chopped
2 to 3 cups shredded Monterey Jack cheese, or Mexican cheese blend

Sour Cream
Salsa

Directions:

In a large skillet, heat oil and saute onion and garlic. 

Add chicken, tomatoes, tomato sauce, Enchilada sauce, chilies and parsley; mix well.

Bring to a boil over medium-heat heat; reduce heat to low and simmer, uncovered for 15 minutes.


In a 13x9x2-inch baking dish, place 4 tortillas. 


Pour 1/3 of chicken mixture on tortillas, spreading evenly.  Layer with 1/3 of olives and cheese.


Repeat layers 2 times, ending with cheese and chopped parsley.


Bake, uncovered at 350 degrees for 30 to 40 minutes.

Serve with sour cream, salsa, Spanish rice and a green salad.

6 to 8 servings

1 comment:

  1. this will be dinner soon!!! would make it tonight if i had everything!

    ReplyDelete