1 rotisserie chicken (or organic cooked chicken
or chicken breast)
1 large bag corn tortillas
1 20 oz and 1 10 oz can enchilada sauce
jalapeno 1 or 2
2 bunches green onion
1 can of black olives
Sharp Cheddar or White Cheddar
1 large Pyrex casserole dish
Shred the chicken. Mince onion, slice thin both bunches of green onion, using the entire onion, not just the white part. Set aside half of the green onion and the half the olives. Slice olives thin. Slice the jalapenos thin, removing the seeds and ribs if you don’t like too much heat. In a large bowl, add shredded chicken, and veggies. Shred 1 LB of cheese.
In the Pyrex, add 3 or 4 TBSP of enchilada sauce, enough for a thin coat on the bottom of the pan. Cover the bottom with corn tortillas. Add a thin layer of the chicken veggie mix, some cheese and a little enchilada sauce. add another layer of corn tortillas, more chicken veggie mix, cheese and corn tortillas. Layer your way to the top. I usually have about four layers, but it doesn’t matter.
Top with the green onion and olives you set aside earlier, enchilada sauce and remaining cheese. Bake at 350 for 1 hour or until it has been bubbling for about 20 minutes and the cheese is slightly brown.
Enchilada sauce ratios are important. If you under sauce it, it will be chewy, ir you over sauce it it won’t taste like anything except sauce and it will be runny. I usually use 1 – 20 oz can, and half of the 10 oz can.
Serve with limes, sour cream and salsa, or my homemade Pico De Gallo recipe.