Chicken Enchilada Casserole

This is one of our family’s Mexican comfort food recipes. I made it easier by cutting up the tortillas instead of rolling them. I also soften the tortillas in the microwave to avoid frying them in oil.
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Chicken Enchilada Casserole

2 chicken breasts, cooked and shredded
1 onion, chopped
12 corn tortillas
28 oz can green enchilada sauce
4 oz can diced chiles
4 oz can sliced black olives
2 cups sharp cheddar cheese, grated

Sauté the onion in a little bit of canola oil. Once the onions are softened, mix them with the green chiles, 3/4 of a can of black olives (I chop them up), and the shredded chicken.

Next place the tortillas in the microwave for about 1 minute. Remove and cut the tortillas into 1″ squares.

Pour 1/4 of the enchilada sauce into the bottom of a 9″x13′ pyrex casserole dish. Then top with 1/2 the onion, chile, olive, chicken mixture, then top with some of the grated cheese. Repeat the layers. Top with remaining cheese and the rest of the slice olives.

Refrigerate until ready to bake. Bake 375 F for about 30 – 40 minutes.

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