Easy Enchilada Casserole1 lg bag of 4 Mexican cheese blend (already grated)
1 Rotisserie chicken (already cooked and shred)
2 sm can’s diced or chopped olives drained
1 sm yellow onion diced
2 green onions cut.
1 lg can mild enchilada sauce
1 bag small corn tortillas
½ cup oil
Preheat oven to 325
In a large mixing bowl mix the cheese, olives, yellow onion together.
Heat oil in pan on medium heat and with tongs just barely cook the corn tortillas and put on paper towels to drain excess oil off. (Do not over cook them, just to soften them)
Use a baking pan or glass dish and cover the bottom with some enchilada sauce.
Begin with a layer of your tortillas in the bottom and start building like you would lasagna. Spread the mixture of cheese, olives and onions evenly and shredded chicken. Then on each layer pour enchilada sauce. (No need to drench) and continue to build repeating the same on each layer.
On the top layer add cut green onion on top of the mixture and sauce. Makes a pretty presentation.
Cook in the oven until heated through and bubbling on the sides.
Enjoy, I hope you like it.
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