CookingwithDanielle.com – Easy Enchiladas
Spray a 9×13 pan with non-stick cooking spray
Pre-heat over to 350
1 – 28oz can of La Victoria Red Enchilada Sauce (or sauce of your choice)
15 – Corn tortillas
3 Cups of chopped rotisserie chicken (about 3/4 of a Costco Rotisserie chicken, or make your own)
1-2 Cans of black beans, rinsed and drained
1-2 small cans of sliced black olives
8-10 stalks of greens onions – chopped
1/2 cup of cilantro – chopped
3 Cups of shredded Mexican blend cheese
Layer corn tortillas on bottom of dish (tear in half to fully cover sides). Spoon enchilada sauce on tortillas. Layer about 1/2 the chicken, half the beans, olives, cilantro and onions to your liking, and about 1/4 of the cheese on the tortillas.
Repeat the same for the second layer. (be sure to press the new tortillas flat before adding anything else to get an even distribution.)
Put the final layer of tortillas on and press down. Cover with the remaining enchilada sauce, be sure all exposed tortillas are covered in sauce. Add the remainder of cheese evenly over the top. Add Green Onions and olives as desired.
Bake at 350 for about 25 minutes or until bubbly.