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Stacked Cheese Enchilada Casserole




Source of Recipe


Shani


List of Ingredients




1 package of corn tortillas (about 16 oz.)

1 large bag (2 cups) of shredded cheddar cheese (sharp, mild, colby, whatever you like)

2 Large Cans Green Enchilada Sauce

One Onion, chopped

Two small cans of diced mild green chili

Two small cans of chopped black olives

Cilantro, chopped

Sour Cream

Salsa



Recipe



Spray the bottom of 13 x 9 x 2 glass pan with non stick cooking spray.

Add a layer of corn tortillas to cover the bottom of the pan, sprinkle cheese liberally over the tortillas, then the diced onions, cilantro, spoon the green chili and black olives on top of that.

Repeat the layering of tortillas, cheese, onions, cilantro, green chili and black olives until you've reached the top of the pan. Next top with remaining cheese, cilantro, onion, olives and green chili.


Pour the green enchilada sauce evenly over the casserole. Cover with foil, bake in a preheated oven of 350 degrees for 45 minutes or until hot and cheese is melted and bubbling. Top with sour cream and salsa.



***If you'd like more zip to your casserole, you can also add jalapenos to your stacking ingredients. They either come pickled in a jar or in a small can, I find the pickled jalapenos have more flavor.