Ingredients
Chicken – However much you want but approximately 2 cans,
3-4 breasts cooked and shredded, or half a chicken cooked and shredded. (We
pressure cook a whole seasoned chicken and use half, mix in some of the juices
while shredding with forks)
2-3 cans of beans (I usually use 1-2 cans of black beans and
1-2 cans of pinto beans)
1 can of sweet corn
1 can of green chilies or fresh cut chilies
2-4 cups of shredded medium or sharp cheddar cheese
(depending on how much you like or want.
1 large can of Enchilada sauce
1 Package (approximately 20 corn tortillas)
1 can of sliced olives
Preheat oven to 350
In a casserole dish layer the bottom with a thin layer of
enchilada sauce
Layer toritillas to cover the whole bottom, it’s ok if they
overlap
Layer chicken, beans, corn, chilies, cheese then start over
with sauce tortillas chicken beans corn chilies and cheese.
Layer as many times as you can (usually 2-3) when you reach
the top of the pan put a final layer of tortillas then sauce and cheese (more
liberally than throughout casserole)
Sprinkle sliced olives on top
Bake for approximately 30 minutes uncovered or until hot
throughout
