Enchilada Casserole

Enchilada Casserole

Enchilada Casserole



Ingredients:

9 six-inch flour tortillas

2 cups shredded chicken

4 cups of salsa, either red or green

1 1/2 cups of cheddar

1 1/2 cups of Monterrey Jack

1/2 cup of diced onion

1/2 cup of sliced black olives

1/2 cup of cilantro

Salt and pepper to taste



Directions:

Preheat oven to 350 degrees.

Pour one cup of salsa into a 9×12 pan.

Layer 3 flour tortillas along the bottom

Add one cup of chicken, 1 cup of cheese, 1/4 cup each of onion, olives and cilantro and 1 cup of cheese.

Layer 3 flour tortillas on top, and again add 1 cup of chicken, 1 cup of cheese, 1/4 cup each of onion, olives and cilantro.

Add last 3 tortillas on top, sprinkle over them 1 cup of salsa and 1 cup of cheese.

Cover with foil and bake for 20 minutes. Remove foil and bake for 15 more minutes or until bubbly

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