Ingredients
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1
-
1
-
2
-
1
-
1
-
1
-
6
-
2
-
1
-
-
-
-
-
-
Directions
Spicy Chicken Enchilada Casserole, From the Columbus Dispatch (1/12/05), submitted by Shannon Patke , This was a quick, tasty and filling dinner Onion isn’t listed in the ingredients but it’s in the instructions, so I diced one small red onion used assorted mini bell peppers (red, orange, yellow) and upped the quantities (except the cheese–used sharp cheddar) so I baked it in a rectangular 9×13 casserole dish We didn’t have sour cream but it was great without it , From the Columbus Dispatch (1/12/05), submitted by Shannon Patke
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Steps
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1
Done
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Preheat Oven to 350 Degrees. |
|
2
Done
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Heat Oil in a Large Skillet Over Medium-High Heat. |
|
3
Done
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Add Bell Pepper, Onions, and Garlic and Cook (stirring Occasionally) Until the Vegetables Are Tender (2-3 Minutes). |
|
4
Done
|
Add Chicken and Cook (stirring Frequently) Until the Chicken Is No Longer Pink (about 3-5 Minutes). |
|
5
Done
|
Stir in Salsa and Olives. |
|
6
Done
|
Layer Half the Tortillas in the Bottom of a 9 Inch Square Baking Dish. |
|
7
Done
|
Top With Half the Chicken Mixture and 1 Cup of Cheese. |
|
8
Done
|
Repeat Layers. |
|
9
Done
|
Cover Pan and Bake 20 to 25 Minutes or Until Bubbly and Cheese Melts. |
|
10
Done
|
Serve With Sour Cream. |
