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Easy Enchilada Casserole

June 20, 2016

I usually roll them, but sometimes I am not in the mood to roll each one, so I layer them. Faster and you get the crisp edges. Add chicken or whatever you want in the layers. I had some left over home made sauce, so I used part homemade and the good old can stuff. Which I really like. Add green onions or fresh chopped white onions. Yes, and lots of cheddar cheese and olives. Dinner is served in less than 1 hour. Add beans and rice, done. Or, just a salad. 

 

 I put a layer of sauce in the dish first and then start my layers, I like it saucy.

 One more layer on top of this layer with sauce, grated cheese, olives and onion and what ever you like.

 

I used a small 8 1/2 x 7 inch pan. This way it's for 2 people with leftovers.

Maybe 10 corn tortillas

At least 1 cup of cheddar cheese grated

1 can of olives

chopped white onion,green onion or yellow onion

chopped or shredded chicken

2 small cans of enchilada sauce

 

Spray pan with cooking spray

 

Put a small amount of the sauce in bottom of pan.

Layer in 6 tortillas in pan, pushing them up to top of pan

Top with some of the cheese, olives, onion and chicken if using

Put another layer of tortillas on top and add more sauce and all the rest of the ingredients.

Cook until bubbly and the cheese has melted, about 35-45 minutes. Enjoy

 

 

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