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Chicken enchilada casserole

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Ingredients/Components

vegetable oil - 2 Tbsp
garlic powder - 1/2 tsp
can tomato sauce - 1 oz
onion, chopped - 1 item
parsley - 1/4 tsp
corn tortillas - 12 item
grated Monterey Jack cheese - 3 c
can sliced black olives - 1 oz
cooked shredded chicken - 4 c
cans whole tomatoes, diced - 2 1/2
medium jars chunky salsa - 2 item

How to make chicken enchilada casserole:

Heat oil in a large skillet and saute onion until soft, add chicken, tomato sauce, tomatoes, salsa, garlic powder and parsley. Stir until well blended. Bring to a boil, reduce heat and simmer 15 minutes. Place 4 corn tortillas in a 9 x 13-inch baking dish. Pour 1/3 of the chicken mixture on top. Spread evenly. Layer 1/3 of cheese and 1/3 of olives on top. Repeat layers 2 more times, ending with olives on top. Bake, uncovered, 30 to 40 minutes at 350°.

Recipe categories: Chicken, Main dish, Casseroles.

Rating:

3.5

Average rating: 3.5, total votes: 8

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