Chicken Enchilada Casserole

Name: Chicken Enchilada Casserole
Ingredients: 2 Tbsp. vegetable oil; 1 medium onion, chopped; 4 c. cooked shredded chicken; 1 (15 oz.) can tomato sauce; 2 (14 oz.) cans whole tomato, diced; 2 medium sized jars chunky-style salsa; 1/2 tsp. garlic powder; 1/4 tsp. parsley; 1 doz. corn tortillas; 3 c. grated Monterey Jack; 1 (5 oz.) can sliced black olives

11 ingredients

7 steps

Ingredients

2 Tbsp. vegetable oil
1 medium onion, chopped
4 c. cooked shredded chicken
1 (15 oz.) can tomato sauce
2 (14 oz.) cans whole tomato, diced
2 medium sized jars chunky-style salsa
1/2 tsp. garlic powder
1/4 tsp. parsley
1 doz. corn tortillas
3 c. grated Monterey Jack
1 (5 oz.) can sliced black olives

Directions

1

Heat oil in large skillet and saute onion until soft and transparent.
2

Add chicken, tomato sauce, diced tomato, salsa, garlic powder and parsley; stir until blended well.
3

Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
4

Place four corn tortillas in a 9 x 13-inch baking dish.
5

Pour one-third of the chicken mixture over the top, spreading evenly layer one third of the cheese and one third of the olives on top of the chicken mixture.
6

Repeat layers two more times, ending with olives on top.
7

Bake uncovered at 350° for 30 to 40 minutes or until cheese is light brown and bubbly.