Ingredients:
- 3-4 cups chopped or shredded roasted chicken
- 1 tsp. ground pepper
- 4 oz. can of chopped roasted chilies
- 1 tsp. garlic powder
- 15 oz. can of black beans, drained
- 25 oz. can of sliced black olives
- 1 tsp. salt
- 3 whole green onions, chopped
- ¼ cup chopped cilantro
- 4 cups shredded Colby jack cheese
- 12 each 6” corn tortillas
- 28 oz. can, red enchilada sauce
Instructions:
- Preheat oven to 350 degrees
- Grease a 13”x9” baking dish
- In a large bowl add chicken, pepper, chilies, garlic powder, black beans, olives, salt, ½ cup of enchilada sauce, cilantro and green onions
- Pour ½ cup of enchilada sauce in bottom of baking dish
- Pour ½ cup of enchilada sauce in a shallow dish to coat tortillas
- Dip 6 corn tortillas in enchilada sauce and layer on the bottom of the baking dish
- Evenly spread ½ of chicken mixture over tortillas
- Add 2 cups shredded cheese
- Dip the remaining tortillas in the enchilada sauce and layer on top of cheese and chicken mixture
- Spread the remaining chicken mixture over the tortillas
- Pour the remaining enchilada sauce over the chicken mixture
- Add remaining cheese
- Bake uncovered for 30-35 minutes or until cheese is bubbly