Prep: 20 Mins Cook: 60 Mins

Chicken Enchilada Casserole

Ingredients

  • 2 tbls. vegetable oil
  • 1 onion, peeled and chopped
  • 2 cooked chickens, shredded
  • 1 can (15-oz.) tomato sauce
  • 1 can (14.5-oz.) whole tomatoes, chopped
  • 1 packet ORTEGA Taco Seasoning Mix - Regular
  • 1/2 teaspoon garlic powder
  • 12 corn tortillas
  • 3 cups grated Monterey Jack cheese
  • 1 cup sliced black olives

Directions

In a large skillet heat oil and saute onion. Stir in the chicken, tomato sauce, tomatoes, taco seasoning mix and garlic powder. Blend together, bring to a boil, reduce the heat, and simmer, uncovered, for 15 minutes.

Preheat oven 350°F.

Divide corn tortillas and place 4 as the first layer in a 13x9x2-inch baking dish. Pour one-third of the chicken mixture on the tortillas and top with one-third of Monterey Jack cheese and black olives. Repeat the layers 2 times, ending with olives.

Bake uncovered 30 to 40 minutes, or until the cheese is bubbly. Serve hot.
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