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
