Next time you have some leftover chicken, give this easy and delicious recipe a try. It’s also a great dish to take it to your next potluck . . . watch it disappear before you can say “muy bueno”!
Ingredients
3-4 cups cooked chicken, shredded or diced
1 (8 ounce) container sour cream
15 corn tortillas
1 (28 ounce) can green enchilada sauce
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1/2 cup sliced olives
1/4 cup sliced green onions
Preheat the oven to 350 degrees and lightly grease a 9×13 baking dish. In a medium bowl, mix together the cooked chicken with the sour cream.
Pour about 1/2 inch of enchilada sauce into the bottom of the baking dish, and then pour the remaining enchilada sauce into a shallow bowl. Tear 5 tortillas in half and arrange them in a single layer in the baking dish, on top of the enchilada sauce. Top with 1/2 of the chicken/sour cream mixture, and 1/3 of the cheese. Tear 5 more tortillas in half and submerge each piece in the bowl of enchilada sauce before placing it in the baking dish, to create another tortilla layer. Top with remaining chicken/sour cream mixture, and another 1/3 of the cheese. Coat the remaining tortillas with enchilada sauce and place them into the baking dish to create the top layer. Sprinkle the remaining cheese over the top of the tortillas.
Cover the baking dish with foil, making sure to “tent” the foil so it doesn’t touch the cheese, otherwise all of the cheese will stick to the foil as it bakes. Bake for about 45 minutes, then remove the foil and let bake another 5 minutes or until the cheese is bubbly. Remove from the oven and sprinkle with the olives and green onions. Let stand for several minutes before serving.
