Chicken Enchilada Casserole

Submitted by Tawni

"This is a recipe a friend showed me how to make. I am posting it here because I keep losing the recipe card and then finding it in odd places... I blame the toddlers. :) The basic: green sauce, sour cream, tortilla, cheese and chicken is very good in a pinch. It also freezes the best of any frozen enchiladas I've had, so I like to make 3 or 4 batches at a time and freeze for later or give away."

 

• Ready In: 1hr 15mins
• Ingredients: 9
• Serves: 8

ingredients

• 12 chicken tenderloins, cooked and diced
• 1 (28 ounce) can green enchilada sauce, medium
• 1 cup sour cream
• 12 -15 corn tortillas
• 2 tablespoons olive oil, to cook tortillas
• 2 -3 cups grated cheese
• 1 cup onion, diced (optional)
• 1 (4 ounce) can olives, sliced (or diced) (optional)
• 1 (7 ounce) can green chilies (optional)

directions

1. Preheat oven to 350.
2. Cook tortillas in olive oil on both side so they don't tear when rolling.
3. Combine enchilada sauce and sour cream in a bowl.
4. Pour a few tbsp of sauce in the bottom of a 13x9 baking dish.
5. Assemble enchiladas. Put a little sauce, cheese, chicken and whatever else you choose in a tortilla and roll it up. *.
6. When the tortillas are full-- pour left over chicken and sauce over enchiladas and cover with grated cheese.
7. Bake covered for 30 minutes. Uncover and bake for 15 more minutes or until cheese is bubbly.
8. * I have also layered the ingredients like a lasagna. Be creative and have fun with it. :).