What's Cookin'?     ELMO'S Kitchen

                                                                      CHICKEN ENCHILADAS CASSEROLE    

·        6 = chicken skinless breast

·        1 = 6 oz can black olives ( sliced )

·        1 = 30 oz can mild Enchilada sauce  ( I prefer Rosarita )

·        1 = 14.5oz can green Enchilada sauce 

·        1 = 8 oz can chunky salsa ( Pace )

·        6 to 8 corn tortillas

     1 lb. 16 oz   Mexican 4 types of cheese package.

      In a large pot boil chicken breast ( about 30 min )add salt & pepper.

      Cut chicken into chunks or shred. ( I prefer shred )

       In a bowl  combine sauces & chunky salsa.

      In an  8 x 12 glass pan layer all ingredients as follows.

·         chicken

·         sauce

·         cheese

·         tortillas cut in strips

cut 3-5 tortillas in to strips and lay on bottom of pan.

Put chicken, sauce, cheese, tortillas, repeat each layer.

and end up with some cheese and olives as dressing on top.

Bake at 325 degree for 30 min. 

Sit back, loosen belt, eat :)