Prep 20 mins
Cook 45 mins
This recipe comes from a long time friend Pam Najera, one of the ARC gang. She is an awesome cook, even though she claims she really doesn't cook that much. All ingredient amounts are estimates as she did not specify.
- 1 lb.shredded chicken or 1 hamburger
- 1 onion, Finely diced
- 2 cups cheese, shredded
- 1 (3 7/8 ounce) can sliced ripe olives
- 1 (28 ounce) can enchilada sauce
- 12 corn tortillas
- 1 tablespoon lard (You can use vegetable oil but it tastes more authentic with lard)
- If using chicken, cook with onion in lightly salted water until tender.
- When cooked, shred chicken and set aside.
- If using hamburger, cook with onion until done, drain fat and set aside.
- Warm up some of the enchilada sauce. Set aside.
- Heat up lard in frying pan
- Quickly place tortilla in pan, cook for a few seconds on each side.
- Don’t cook too much or you will end up with a tostada shell. Let the excess lard drip off and then dip in the warmed up enchilada sauce. After dipping the tortillas put them on a plate until they are all done.
- Take your casserole dish and place a layer of tortillas to cover bottom. You can tear a tortilla in pieces to cover corners. Then put your hamburger or chicken on top. Add onions, sliced olives and spoon some enchilada sauce over the top (you need to add sauce between layers or it turns out too dry.) Then add some shredded cheese. Start another layer of tortillas and repeat the above. When you do all your layers cover the top again with tortillas, add sauce, then your cheese and decorate with the sliced olives. You can do as many layers as you want depending on the depth of your casserole dish. You can do three layers with average size filling or two layers with really generous filling. The choice is yours.
- Bake at 350, covered until inside is warm and then uncover to see that all the cheese on top is melted.