Chicken Enchilada

Thanks Kelly

 

18- 6 inch corn tortillas, micro warmed (I used flour tortillas)

 

3 cups red or greeen enchilada sauce, store bought (I used ½ enchilada, ½ homemade salsa)

 

2 cups diced cooked chicken

 

3 cups cheddar cheese or a blend of TexMex cheese

 

1 onion, diced

 

1 cup shredded lettuce

 

½ sliced black olives

 

1 tomato, seeded and diced

 

Preheat oven to 350*.

 

Place 6 tortillas in the bottom of a baking dish, overlapping as necessary (I used a 9×13″ and sprayed it with cooking spray).

 

 Top with 1 cup of the sauce, spreading to the outer edges of the tortillas. Top with half of the chicken and 1 cup of the cheese, spreading to the outer edges.

 

 Garnish with one-third of the onion.

 

 Layer six more tortillas, sauce, the remaining chicken and half each of the remaining cheese and onion.

 

 Top with remaining 6 tortillas and remaining sauce, cheese and onion.

 

Bake in the oven for 30-40 min. Let stand 5-8 min. Cut into squares and serve on individual plates. Garnish with lettuce, olives and tomatoes and jalapenos ( if desired.