Chicken Enchilada Casserole
Submitted by: slajeunesse
Ground chicken or turkey is cooked with onion and sweet red pepper, then combined with corn and olives. This mixture is layered with cheddar cheese and tortillas, dipped in enchilada sauce.
Ingredients
- 2 lbs. ground raw chicken or turkey
- 1 large onion, chopped
- 1 sweet red pepper, chopped
- 1 12 oz. can of whole kernel corn
- 12 to 14 oz. can of whole black olives, diced (reserve 8 olives to slice for top layer)
- 2 19 oz. cans of (Old El Paso) enchilada sauce
- 16 large (Old El Paso) tortillas
- 1 lb. sharp cheddar cheese, grated
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Method
Preheat oven to 350 degrees. Brown ground chicken, red pepper and onion, adding a little oil, if necessary. Drain off any fat. On low heat add corn, olives and about 3/4 cup of the enchilada sauce to meat mixture. In skillet heat remaining enchilada sauce on low. Dip tortillas in the warmed sauce (on front and back to be sure entire tortilla is covered) and place in a 9 by 13-inch pan (the deeper the pan the better) until bottom of pan is covered. Allow tortillas to climb up the sides of the pan. Add 1/2 of the meat mixture and layer with 1/2 of the cheese. Repeat this step. For the top layer dip remaining tortillas in the sauce as before; pour any remaining enchilada sauce over all. Bake for 35 minutes or until heated through. Garnish with sliced black olives
Notes: When adding enchilada sauce to meat do not make it too runny. I buy extra tortillas, because sometimes they stick together and tear when you are trying to separate them.
Number of Servings: 6
Submitted by: slajeunesse ( See all of slajeunesse Recipes )
