Chicken Enchilada Casserole

I searched online for recipes to make use of the rest of the Costco chicken that we got.  I chose the chicken enchilada casserole recipe from the Simple Joy website.

This is my modified version.  It's topped with olives, salsa, sour cream, taco sauce and cilantro.

1 package of small corn tortillas (12)

3 cups cheese

Enchilada Sauce

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

15 oz. can enchilada sauce

Sautee the onions and garlic in olive oil.  Add canned enchilada sauce.

Chicken layer

3 cups shredded chicken

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup diced green chiles

1/2 can (15 oz.) kidney beans, drained

1/2 cup prepared enchilada sauce

Combine ingredients for chicken layer.

Pour 1/2 cup of prepared enchilada sauce into 9 x 13 pan.

Dip 6 tortillas in the sauce and line pan.

Layer half of chicken mixture.

Sprinkle 1 cup of cheese.

Dip 6 tortillas in sauce and layer.

Add remaining chicken mixture.

Add remaining enchilada sauce.

Sprinkle 2 cups of cheese.

Bake at 350 degrees for 25 minutes.