Easy Enchilada Casserole

• Meat

  • 4 cups Chicken, cooked

• Produce

  • 2 cups Lettuce
  • 1 Onion
  • 1 Tomato, large

• Condiments

  • 1 cup Black olives

• Baking & Spices

  • 1 18-6" flour

• Dairy

  • 4 cups Tex mex shredded cheese

• Prepared

  • 1 10 oz. jar Enchilada sauce, red medium
  • 2 10 oz. jar Enchilada sauce, green mild

Found on noshingwiththenolands.com

Description

Ingredients

• 18-6 flour (or corn) tortillas
• 1-10 oz. jar red medium enchilada sauce
• 2-10 oz. jar green mild enchilada sauce
• 4 cups cooked chicken
• 4 cups Tex Mex shredded cheese
• 1 onion, diced
• 2 cups shredded lettuce
• 1 cup black olives
• 1 large tomato, diced

Directions

• Preheat oven to 350F. Spray a 9x13 baking dish with cooking spray.
• Place 6 tortillas in the bottom, overlapping as needed. Top with one jar of green enchilada sauce, spreading out to the edges. Place on top ½ of the chicken, ⅓ of the cheese and ½ of the onion. Layer on top 6 more tortillas, followed by the red enchilada sauce and then the remaining chicken, ⅓ of the cheese and remaining ½ of the onion. Top again with 6 more tortillas, the other jar of green enchilada sauce and the remaining cheese.
• Bake in the oven for 30-40 min. until nicely browned on top and bubbling. Let stand for 5-8 min. Top with the shredded lettuce, black olives and tomatoes. Cut into squares and serve.