Enchilada Casserole
3 – 4 chicken breast – cooked and chopped
1 can Ro-Tel – drained
1 can enchilada sauce
16 oz sour cream
1 (15 ounce) can refried beans or homemade
1 cup cooked rice
1 can corn – whole kernal or cream
1/2 cup sliced black olives
1 TBLS taco seasoning
3 cups shredded cheese
12 corn tortillas
1/2 cup chopped fresh cilantro or green onions
Preheat oven 350
Combine first 9 ingredients
In greased casserole layer
Tortillas and chicken mixture
Top with 1/2 cheese
Repeat – omiting cheese
Bake 30 minutes
Top with remaining cheese and bake 5 minutes until cheese melts
Garnish with green onions and/or cilantro
