Chicken Enchilada Casserole

By mikeimmell

When halftime comes and the fans come running, serve up this satisfying entrée/ It is oh-so-easy to prepare and can easily be toted to the TV for enjoyment during the second half of the game

Ingredients

• 2 boneless skinless chicken breasts, cooked and shredded
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 (28 ounce) can Whole Peeled Tomatoes or
• 1 (28 ounce) can Diced Tomatoes
• 1 (8 ounce) can Tomato Sauce
• 1 (1.25 ounce) package taco seasoning mix
• 1/2 teaspoon garlic powder
• 1/4 cup chopped fresh parsley
• 1 (6 ounce) package corn tortillas
• 1 (3.8 ounce) can sliced black olives
• 2 cups (8 ounces) shredded Monterey Jack cheese

Details

Preparation time 25mins
Cooking time 65mins
Adapted from redgold.com

Preparation

Step 1

Preheat oven to 350o F. Option: Cook chicken breast in skillet with small amount of water, until tender; 15 minutes, allow chicken to cool before shredding.
Heat oil in a large skillet and add onion; sauté until tender. Add WHOLE PEELED TOMATOES , TOMATO SAUCE, taco seasoning, garlic powder and parsley; blend together. Bring to a boil; reduce heat and simmer, uncovered, for 15 minutes.
Place 1/3 of corn tortillas in the bottom of 9x13x2 inch baking dish. Pour 1/3 of meat mixture over tortillas and layer with 1/3 of olives and 1/3 of cheese. Repeat these layers two more times, ending with cheese. Bake uncovered for 30 to 40 minutes.