Chicken Enchilada Casserole
Chicken Enchilada Casserole is an moderately easy dinner. Made with 2 tbsp. vegetable oil, 1 medium onion, chopped, 4 c. cooked shredded chicken, 1 (15 oz.) can tomato sauce and 2 (14 oz.) cans whole tomato, diced, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Heat oil in large skillet and saute onion until soft and transparent.
Add chicken, tomato sauce, diced tomato, salsa, garlic powder and parsley; stir until blended well.
Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
Place four corn tortillas in a 9 x 13-inch baking dish.
Pour one-third of the chicken mixture over the top, spreading evenly layer one third of the cheese and one third of the olives on top of the chicken mixture.
Repeat layers two more times, ending with olives on top.
Bake uncovered at 350Β° for 30 to 40 minutes or until cheese is light brown and bubbly.
π· Perfect Pairings
Complete your meal with these
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