Enchilada Casserole

submitted by Kaitlin Olson & Rob McElhenney

KAITLIN OLSON & ROB MCELHENNEY photo credit Patrick McElhenney

We love to cook! I chose this one to share because it's incredibly easy to make, our whole family loves it, and all ingredients are optional! Throw whatever you want in there! Who cares!

Enchilada Casserole

We do...


Ingredients:

  • Two chicken breasts, slow simmered in water or broth for a few hours and then shredded. (Smashed up.)

  • 1 can navy beans (rinsed)

  • 1 can sliced olives

  • 1 can mild diced green chilis

  • Frozen corn (eyeball it!)

  • 4 corn tortillas

  • Enchilada sauce

  • Shredded jack and cheddar

Toppings:

  • Plain greek yogurt or sour cream

  • Salsa

  • Cilantro

  • Avocados

Directions:

  1. Pour a little enchilada sauce into the bottom of a rectangular glass baking dish - just enough to keep the tortillas from sticking.

  2. Lay two corn tortillas next to each other.

  3. In a big bowl, mix together the chicken, beans, olives, chilis, corn and some enchilada sauce.

  4. Pour half of that mixture on top of the tortillas and spread evenly.

  5. Sprinkle the two cheeses on top of that.

  6. Repeat with the whole thing one more time - 2 tortillas, the rest of the mixture, top it off with shredded cheese.

  7. Bake at 350 for 20-30 minutes until it’s bubbling.

  8. Top it with chopped cilantro, your favorite salsa, a little greek yogurt and sliced avocados. Or whatever else sounds good. I DON'T CARE!

Enjoy!

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