This casserole is cheesy and as spicy as you want to make it. If you don't care for spicy food you can use mild enchilada sauce and mild green chilies - if you like your Mexican food with more heat just use hotter enchilada sauce and hot green chilies. Because the casserole is layered it is easier and faster to put together than making enchiladas but still has the same great taste. I originally saw this recipe on Spicy Southern Recipes and tried it and then made a few adjustments of my own. Check her site for the original recipe and many other great recipes! The picture is also hers, Thanks Ann!
Ingredients:
- 3 cups cooked and chopped or shredded chicken
- 1/2 stick of butter
- 1 small onion, chopped
- 1 tsp garlic powder
- salt and pepper to taste
- 1 can cream of mushroom soup, undiluted
- 1 small can (10 oz) green enchilada sauce (mild to hot to taste)
- 1 lb processed cheese (Velveeta), cubed
- 1 can (4 oz) diced green chilies (mild to hot to taste)
- 1 cup black olives, sliced
- 1 cup sour cream
- 10 corn tortillas
- 1 cup grated cheese
Preheat oven to 350 degrees.
In a large skillet melt butter and then saute onion, garlic powder, salt and pepper until onion is clear. Add cream of mushroom soup, enchilada sauce and processed cheese. Stir until cheese is melted. Then add green chilies, black olives and chicken. Add sour cream and stir into chicken mixture. If sauce looks to thick you can add a little chicken broth at this time. Sauce does thicken somewhat after baking as it is absorbed by the tortillas.
Grease a 9 x 13 inch baking dish. Line baking dish with tortillas, tearing to fit. Place 1/3 of the chicken mixture over the tortillas, sprinkle with 1/3 of the grated cheese. Repeat this layering 2 more times ending with chicken mixture on top.
Bake at 350 degrees for approximately 25 minutes and then add additional grated cheese on top and continue baking for approximately 20 additional minutes until casserole is bubbly hot.
Enjoy!
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