Enchilada casserole

Ingredients

Check items as you go.

• 1 rotisserie chicken, shredded
• 3 cups shredded cheese
• 2 15 oz cans green enchilada sauce
• 1 large cream of mushroom soup
• 2 packs large flour tortillas
• Sliced black olives
• Optional toppings:
• Sour cream
• Salsa
• Shredded lettuce
• Tomatoes
• Jalapeños

Method

1. Preheat oven to 350 degrees

2. In a bowl mix together green enchilada sauce and cream of mushroom soup and add salt and pepper to taste

3. Pour approx ⅓ cup sauce mixture into a 9x13 pan until bottom is covered. Then use tortillas to cover bottom of pan. You can cut or tear tortillas to fit to your pan.

4. Spread ⅓ of the shredded chicken over the tortillas. Add another ⅓ cup sauce over chicken and then top with 1 cup shredded cheese and some sliced olives. Using more tortillas cover that layer and repeat process until you have 3 layers.

5. On the top of the casserole cover with sauce, cheese, and sliced olives

6. Bake for 25 to 30 minutes, until cheese is melted and casserole is nice and bubbly

7. Remove from oven and let rest for 5-10 minutes before serving

8. Serve and add your favorite toppings!