Chicken Enchilada Casserole

Becca Soto, Staff Writer


3 lbs cooked, shredded chicken breast
Corn Tortillas
1 (28 Oz) Can green Chile enchilada sauce
1 (16 oz) pkg mild cheddar cheese
Sliced green onions (optional)
Sliced olives (optional)

1. Preheat oven to 350
2. Spray 9×13 baking dish with cooking spray
3. Pour 1/4 can enchilada sauce into pan
4. Layer 6 corn tortillas on the bottom of pan
5. Layer 1/2 the shredded chicken on top of the tortillas
6. Pour 1/4 can enchilada sauce on top of chicken
7. Layer 1/3 bag of cheese on top of chicken
8. Repeat steps 4-7
9. Top casserole with a final layer of tortillas.
10. Pour remainder of enchilada sauce on top of tortillas
11. Sprinkle remainder o cheese on top of tortillas
12. Garnish with olives and green onions (optional)
13. bake at 350 degrees for 30 minutes