Monday, May 20, 2013

Recipe- Chicken Enchilada Casserole

Today I thought I would share with you my own recipe for Chicken Enchilada Casserole. I don't sit and roll my enchiladas, I like to layer all the ingredients and bake it. So you will need 1 lb of grated cheddar cheese.

2lbs of cooked shredded chicken breasts 

1 can (28 ounces) of Enchilada Sauce. I like Macayos. 

1 small can of Diced Green Chili's. I only use 2 teaspoons of this but you can use more if you like it more spicy. 

1 can of whole black olives. I get the whole olives and slice them myself. It's cheaper and you get more olives that way.

Corn tortillas. How many will depend on the size of your pan. I use about 16 of them. 8 on each layer.

Now that you have all of your ingredients you have to layer them in the pan. Start with a little of the enchilada sauce and put the corn tortillas overlapping each other on first. Then layer a little bit of everything and top with more sauce and corn tortillas so that you make a second layer. 

Cover with aluminum foil and bake at 350 for 45 minutes. 

This makes great left overs too.