Easy Enchilada Casserole


1 can green enchilada sauce
1 small (2.25 oz) can sliced olives
Mexican cheese
regular sized tortillas (4)
1 package chicken breast tenders or equivalent


Cook chicken in small skillet with garlic, onion, and black pepper to taste. Once mostly cooked, cut into small pieces.
Lower heat to Low and add in sauce, olives, and afew handfuls of cheese.
Cook for another 3-5 minutes
In 9 inch casserole dish layer: tortilla, chicken mixture, cheese. Repeat for three layers. Top with a tortilla. A little bit of melted butter or residue sauce on top will help it not burn.
Cook uncovered at 350 for 18 minutes. Allow to rest. Cut and enjoy!

Published by kayliametcalfe

Queer,loudmouth,skeptical-agnostic-pagan,book addict,coffee lover,wine drinker, SAHM,writer,editor,producer,podcaster. -She/her

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