Chicken Enchilada Casserole Recipe

If you are looking for a chicken enchilada casserole recipe that is sure to satisfy even the pickiest personas - look no further. I like to serve this enticing casserole anytime I want to spice things up from the typical day to day lackluster meal. Personally, I always add a little Tabasco sauce before baking to get that little bit of kick you need in any Mexican dish. Or, if you really want to heat things up, throw in some fresh sliced jalapeños when you sauté the onions. Go ahead and "kick it up a notch!" And like they say, if you can’t stand the heat...



Time to Prepare: about 45 minutes
Time to Cook: 40 minutes
Servings: 8

INGREDIENTS
2 T. vegetable oil
4 cups cooked chicken, shreaded
1 (15-oz.) can tomato sauce
1 (14-oz.) can whole tomatoes
1 pkg. taco seasoning
½ tsp. garlic powder
1 T. chopped parsley
12 oz. Monterey Jack cheese, grated
5 oz. pitted black olives
1 dozen tortilla shells

PREPARATION
Sauté onions in oil. add cooked chicken, tomato sauce, cut-up tomatoes, taco seasoning, garlic poweder mixed with parsley. Blend and bring to a boil, reduce heat and simmer, uncovered, for 15 minutes. Place 4 tortillas, overlapping in a 13 x 9-inch baking pan. Pour 1/3 of chicken mixture over tortillas. Layer 1/3 of cheese and cut up olives over that. Repeat 2 times ending with olives. Bake uncovered at 350° F for 35 to 40 minutes.

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