Enchiliada Bake

"This is an easy and tastey dinner that I came up with one day when I was bored with making the same things all the time, just kinda made it up as I went... My family and friends all love it!"
 
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photo by sweetina photo by sweetina
photo by sweetina
photo by sweetina photo by sweetina
Ready In:
1hr
Ingredients:
8
Yields:
1 dish
Serves:
4-6
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ingredients

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directions

  • Cook your chicken however you feel comfortable as long as it is cooked through, then shred it apart and put it into a skillet. Add your can of tomatoes/green chilis, as well as your diced green chilis, and about half of the can of enchilada sauce. Cover. Let the meat sit and simmer and soak up the flavors. I let mine sit for an hour, you can go longer or shorter depending on how much time you have, if less time use less enchilada sauce.
  • Rinse beans and mix them into the meat mixture as well as a handful of cheese.
  • In a 13x9 casserole dish, pour some enchilada sauce on bottom of casserole dish and put a layer of tortillas, then put the meat and bean mix on top, then more sauce, then tortillas, then meat mix again -- Then for your final layer, lay tortillas, sauce, and a good layer of cheese. Then put your sliced olives and green onions on top of the cheese.
  • Bake in the oven at 375 for about a half hour, give or take a few minutes. When the cheese is all melted and bubbly it is ready.
  • Let cool for 5 minutes and dish up some plates! I like to top it off with a dollop of sour cream!

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