Enchiliada Bake

Directions

1. 1
   Cook your chicken however you feel comfortable as long as it is cooked through, then shred it apart and put it into a skillet.
2. 2
   Add your can of tomatoes/green chilis, as well as your diced green chilis, and about half of the can of enchilada sauce.
3. 3
   Cover.
4. 4
   Let the meat sit and simmer and soak up the flavors.
5. 5
   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.
6. 6
   Rinse beans and mix them into the meat mixture as well as a handful of cheese.
7. 7
   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.
8. 8
   Then put your sliced olives and green onions on top of the cheese.
9. 9
   Bake in the oven at 375 for about a half hour, give or take a few minutes.
10. 10
    When the cheese is all melted and bubbly it is ready.
11. 11
    Let cool for 5 minutes and dish up some plates!
12. 12
    I like to top it off with a dollop of sour cream!