Enchilada Casserole

Makes 1 dish
February/March 2007

Ingredients:
Barbeque chicken (skin off, shred meat)
1 dozen corn tortillas
500 grams shredded jack and cheddar cheese
bullet 1 small tin olives
bullet Green onions, chopped
bullet 2 packages enchilada sauce
bullet Oil, as needed

Directions:

Heat oil in saucepan. Lightly fry the tortillas in oil and drain. Cover bottom of casserole dish and then cover the tortillas in sauce. Cover sauce with chicken, shredded cheese, olives and green onions.

Follow with the tortillas, sauce, chicken, cheese, olives and green onions again until you are either out of ingredients or out of room. (Should be able to reach 4 or 5 layers).

Bake at 350°C for 25 minutes until heated through and the cheese is bubbly.
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Recipe fresh from your Owner Services Team.