1 can Las Palmas Red Enchilada Sauce
4-5 chicken breasts, cooked and shredded
2 dozen corn tortillas
3 cups cheddar cheese (shredded)
1 bunch green onions, thinly sliced
1 can slice olives
Slice or tear tortillas into 1/8 slices. Spray casserole dish with cooking spray and put enough enchilada sauce to cover bottom. Layer tortillas, chicken, cheese, onions, and olives. Repeat until you have as many or little layers as you want. For the top layer tortillas and cheese. Bake for 1 hour at 350 degrees.
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