3 lbs. boneless skinless chicken breast (I used 3 cans of Kirkland chicken breast)
1 cup onions
1 can mild diced green chiles
1 can sliced olives (chopped)
18 corn tortillas, medium
3 cups enchilada sauce (I used the recipe I previously posted here)
5 cups colby and monterey jack cheese, shredded
Preheat oven to 350 degrees.
Boil the chicken in water until done. Drain & chop into small pieces. (skip this step with the canned chicken breast!)
Chop onion and add to the chicken along with the diced green chiles and olives.
Spray a 13×9″ pan with cooking spray.
Dip tortillas in the enchilada sauce one at a time, making sure they are completely covered with sauce.
Layer covered tortillas in the bottom of the pan, it should take six.
Add a layer of chicken mixture then cheese. You don’t want the tortillas to be completely covered with any one of the ingredients but you should put about half of the chicken mixture & about 1/3 of the cheese.
Add a another layer of the tortillas dipped in sauce.
Press down gently all over the pan.
Add the remaining chicken mixture and cheese.
Add remaining layer of tortillas dipped in sauce & press down gently again all over the pan.
Add the remaining cheese on the top.
Bake for 30-45 minutes, until cheese is bubbly, starting to brown and the casserole is hot all the way through.
Number of Servings: 16
This was so great for our family and we were able to get three meals out of it. I poured more enchilada sauce over the leftovers prior to reheating and it was GOOD. Serve with corn or green salad and a big glass of milk!
