Chicken Enchilada Casserole
Chicken tenders, from the deli
Small corn tortillas
|1, 32 oz. package|
Cheddar cheese, shredded
|1, 28 oz. can|
|1, 24 oz. container|
|1, 2.25 oz. can|
Black olives, sliced
Preheat oven to 350° Fahrenheit.
In a large mixing bowl, combine sour cream and enchillada sauce. Set 9 tortillas aside. Cut the remaining tortillas in half.
Dipping each tortilla individually in the sauce mixture, lay three tortillas down the center of a 9 x 12 baking dish.
With the flat parts towards the edge, lay the halved tortillas around the rim of the pan, one on each end and three on each side.
Make a layer of cheddar cheese, then chicken, then olives, then cheddar cheese.
Repeat layer of tortillas. Repeat layer of cheese, chicken, olives and cheese. Repeat layer of tortillas.
Top with cheddar cheese, then olives for garnish.
Bake until golden brown and bubbling, about 30 minutes. Let cool 15 minutes. Cut into squares and serve.