Enchilada Casserole

13 ingredients
8 steps

Ingredients

  • 10 small corn tortillas
  • 12 ounces sliced black olives
  • 32 ounces enchilada sauce
  • 24 ounces queso fresco cheese, crumbled
  • 12 ounces Monterey Jack cheese, grated
  • 24 ounces chicken breast or thigh meat
  • 8 ounces fresh spinach leaves
  • 6 ounces onion, chopped
  • 4 ounces chives, chopped
  • 2 ounces Tequila
  • 1 dash cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 cup lime juice

Directions

  1. 1
    Cut chicken meat into approximately 1cm cubes or short strips
  2. 2
    Cook chicken in large frying pan with Tequila, lime juice, cayenne pepper, and salt
  3. 3
    Shred tortillas into approximately 1 to 2 inch pieces and place into a large mixing bowl
  4. 4
    Add cooked chicken, cheeses, olives, onion, spinach, chives, and sauce to mixing bowl
  5. 5
    Mix ingredients together thoroughly, such that all tortilla pieces are throughly coated with sauce
  6. 6
    Transfer mix to large casserole or lasagna pan, and cover with foil
  7. 7
    Cook at 425 for about 30 to 40 minutes, or until bubbling
  8. 8
    Remove, let stand for about 15 minutes

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