Chicken Enchilada Casserole

1 medium onion, chopped
2 T. salad oil
1 lb. can whole tomatoes, cut up and drained
8 oz. tomato sauce
4 oz. can diced green chilies
1 pkg. enchilada sauce mix
1/4 tsp. garlic powder
1/2 tsp. seasoned salt
3-4 cups chicken, cooked, boned, and shredded
12 corn tortillas
2 (2 1/4-oz) cans sliced ripe olives
1/4 lb. Monterey Jack cheese, grated

Saute onions in oil until tender. Add tomatoes, tomato sauce, green chilies, enchilada sauce mix, garlic powder, seasoned salt, and shredded chicken. Simmer, covered, for 15 to 20 minutes. In greased, 13x9x2-inch baking pan, place 4 corn tortillas on bottom of pan. Pour 1/3 of the chicken mixture over tortillas, spreading evenly. Add 1/3 of the olives and cheese; spread evenly. Repeat layers twice. Bake at 350 degrees F. for 30 to 40 minutes. Yields 6 to 8 servings.

Sign My Guestbook View My Guestbook

You are guest # to visit this page since September 2, 1998

Terri's Country Corner
Last updated August 30, 1998 by Terri
terriscorner@geocities.com

[Home] [Contents] [About Us] [Ashleigh] [Ashleigh's Scrapbook] [Kailey] [Kailey's Scrapbook]
[Hannah] [Hannah's Scrapbook] [What's Cookin'?] [Bookstore] [Home Safety] [Household Hints] [Chat Room]
[Prayer Room] [Genealogy] [Surnames] [Roy's Ahnentafel] [Terri's Ahnentafel]
[My Memberships] [Graphics Links] [Webrings]



Background and graphics provided by The Graphic Garden
This page is best viewed with Netscape Navigator
Music by Crescendo
Playing "I Dream of You" courtesy of Tom Wagner
This page hosted by Geocities
Web design by Terri







Terri's Country Corner does not necessarily endorse the above site