Prep 10 mins
Cook 1 hr
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.
- 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
- 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.
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.
This gets 5 stars for the simplicity of putting this together. Of course to be fair...I omitted a bunch of ingredients per family's preference. Corn, green chili's, onion, black olives. So, pretty much chicken (that was the meat of choice for these enchilada's), sourcream, cheese, tortilla strips, and enchilada sauce. (red). Served with some soft-shell chicken tacos'. Yummy!!! Made for 123HitWonders'.
We love this! I used corn tortilla's, sliced and layered on the top and bottom because my husband is allergic to wheat. I also used Kittencal's sauce. The last time I made it I added finely shredded spinach because it's an easy way to get my family to eat it, they don't even notice it's in there! Thanks so much for sharing. Freezes well too.