Recipe by Engrossed
I made this up the other night using what I had on hand. It turned out pretty good! If you don't enjoy pasty flour tortillas I think this would work great with cooked rice. Also the onion will remain slightly crunchy so if you don't like that then you can omit it or sauté it first.
Top Review by stonecoldcrazy
I'll probably make this again and play around with the ingredients more. The cheese overpowered the taste of the enchilada sauce this time, but over all it was a good dish.
- 1 (12 ounce) can tuna in water or 12 ounces cooked chicken, shredded
- 1 (11 ounce) can canned corn niblets, drained
- 1 (7 ounce) candiced mild green chilies, drained
- 1 (2 1/4 ounce) cansliced black olives, drained
- 1 small white onion, chopped (optional)
- 1 cup sour cream
- 2 cups monterey jack and cheddar cheese blend, shredded
- 5 soft taco-size flour tortillas, torn into bite sized pieces
- 1 (28 ounce) can red enchilada sauce or 1 (28 ounce) can green enchilada sauce
- 1 cup monterey jack and cheddar cheese blend, shredded (to top)
- iceberg lettuce, to serve
- sour cream, to serve
Directions See How It's Made
- Preheat oven to 350°F.
- Mix the first 8 ingredients together through the tortillas.
- Pour 1 cup of the enchilada sauce in the bottom of a 13x9 casserole dish.
- Spread enchilada mix over the sauce in the 13x9 dish.
- Pour the remaining sauce over the enchilada mix.
- Top with remaining 1 cup of cheese.
- Bake for 1 hour until bubbly.
- Let sit for 5-10 minutes before serving.
- Great with crisp torn iceberg lettuce and sour cream.