Chicken Enchilada Casserole
Leah
ingredients
- 9 (7 or 8 inch) corn tortillas
- 1 (28oz) can crushed tomatoes with added puree
- 2 - 2 1/2 cups shredded cooked chicken
- scallions chopped
- 2 (7oz) cans diced green chilies
- 1 (6oz) can sliced ripe olives, drained
- 2 cups sour cream
- 2 cups shredded cheddar cheese
- 1 tablespoon cilantro
- Garlic salt
directions
- 1
1. Preheat oven to 350. In a 12x8 or 13x9 baking dish, place 3 tortillas, tear if necessary, overlapping slightly.
- 2
2. Layer one third of tomatoes, chicken, scallions, chilies, olives, sour cream, and cheese over tortillas.
- 3
3. Cover with another 3 or 4 tortillas and layer half of remaining tomatoes, chicken, scallions, chilies, olives, sour cream, and cheese.
- 4
4. Then repeat layers again, ending with tomatoes and cheese.
- 5
5. Bake uncovered, about 35 minutes or until bubbly and heated through.
notes
Add garlic salt. Only two layers.
Source: Cathy Wheatley
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