Trust me when I say this hearty dish can be assembled in minutes, then devoured even quicker with no leftovers.
ingredient
- 1 can (10 ounces) green enchilada sauce
- 8 corn tortillas (6 inches)
- 2 cups coarsely shredded rotisserie chicken
- 2 cups shredded cheddar cheese
- 1/4 cup sliced ripe olives
- Salsa, optional
Directions
- Preheat oven to 375°. In a small skillet, warm enchilada sauce over medium heat. Dip four tortillas, one at a time, in sauce to coat both sides; arrange on bottom of a greased 9-in. pie plate, overlapping to fit.
- Layer with 1 cup chicken, 1 cup cheese and 2 tablespoons olives. Repeat tortilla and chicken layers. Pour remaining enchilada sauce over top. Sprinkle with the remaining cheese and olives.
- Bake 10-15 minutes or until heated through and cheese is melted. If desired, serve with salsa.
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