ENCHILADA CASSEROLE

3 or 4 boneless/skinless chicken 1 7 oz can diced, green chilies

breast or (1 pack) tenderloins 1 4 oz chopped black olives

or left over holiday turkey (optional)

(bite size) 1 cup chopped green onions

1 28 oz can Green enchilada 1 1/2 cup shredded cheese Colby/

sauce (Las Palmas green Monterey Jack

chile) 18 white corn tortillas

1 16oz. can refried beans (Casa 2 oz vegetable oil

Fiesta all natural

1 16 oz can nacho cheese (El

Mexicano)

Wash chicken breast and cut in half the long way and lightly season (use foil for easy clean-up).

Bake in oven at 350° until done. Heat oil and fry tortillas soft, place tortillas on paper towel to absorb

excess oil. Mix meat and all ingredients together in a large bowl, except for shredded cheese. Pour

enchilada sauce into a sauce pan, in (13x9) pan or casserole dish pour (1 cup) of sauce in the bottom of

pan, toss (9) shells in sauce and place them overlapping to cover bottom. Spread mixture to cover shells,

top with 1/2 cup cheese, pour 1/2 cup of sauce over top. Toss remaining (9) shells in sauce and cover the mixture overlapping shells to cover top. Bake time: 35 minutes