Layered Enchiladas
8 ingredients
5 steps
Ingredients
- 2 chicken breasts, cooked and shredded
- 3/4 c. black olives, sliced
- 1/2 c. chicken broth
- 4 1/2 oz. can diced green chiles
- 14 oz. Old El Paso mild enchilada sauce
- 8 corn tortillas, torn into eighths
- 1 1/2 c. Cheddar cheese, shredded
- sour cream (garnish)
Directions
-
1Use 9 x 11-inch baking dish.
-
2Cover bottom of dish with 1/2 cup enchilada sauce.
-
3Put 4 of the torn corn tortillas next. Arrange shredded chicken to cover.
-
4Add chicken broth, 1/2 cup cheese, green chiles and 1/4 cup olives.
-
5Top with rest of tortillas, sauce, cheese and black olives.
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