Enchiladas casserole

Enchiladas is something that my family has been making this for years. The truth is being a kid raised in the back of the a Mexican restaurant you would think that I would make a bunch of Mexican food but I don't. 

You will need a lot. 

One pot: Boil two chicken breast with a packet of fajita seasoning or taco. Then when chicken if fully cooked strain it and leave to rest. 

In the same pot, because I hate doing dishes.

1. One whole onion, chopped.

2. One large can of green chili peppers.

3. Half a cup of your favorite salsa.

4. One large can of Olives.

5. One can of dices tomatoes

6. One large can of Enchilada sauce. Red or Green it does not matter. Save a little bit for the bottom of the casserole dish.

7. As much Garlic as you can stand.

8. Dice or shred the chicken.

9. Shred what ever cheese you would like and how much you like.

In the casserole or you might need something larger because it always over flows when I make it.

*** PUT YOUR CASSEROLE OVER A COOKIE SHEET***PREHEAT OVEN TO 375***

1. Pour the rest of the Enchilada sauce on the bottom.

2. Take corn tortillas and cut them or lay them anyway that you would like on the bottom and along the sides.

3. Take a little cheese and cover the bottom.

4. With a slotted spoon take the filling from the pot into the casserole dish and fill it.

5. Cover with cheese but save cheese too for the top.

6. Then cover the filling with corn tortillas and then the sauce that is left the pot then the cheese.

Cook for about 30-45 minutes.

Have fun with it. Change it if you want. I know some friends of mine put a layer of avocado or use queso fresco but you want to be careful about the salt of you use another cheese.