Enchiliada Bake

1. 1

   Cook your chicken however you feel comfortable as long as it is cooked through, then shred it apart and put it into a skillet.

2. 2

   Add your can of tomatoes/green chilis, as well as your diced green chilis, and about half of the can of enchilada sauce.

3. 3

   Cover.

4. 4

   Let the meat sit and simmer and soak up the flavors.

5. 5

   I let mine sit for an hour, you can go longer or shorter depending on how much time you have, if less time use less enchilada sauce.

6. 6

   Rinse beans and mix them into the meat mixture as well as a handful of cheese.

7. 7

   In a 13x9 casserole dish, pour some enchilada sauce on bottom of casserole dish and put a layer of tortillas, then put the meat and bean mix on top, then more sauce, then tortillas, then meat mix again -- Then for your final layer, lay tortillas, sauce, and a good layer of cheese.

8. 8

   Then put your sliced olives and green onions on top of the cheese.

9. 9

   Bake in the oven at 375 for about a half hour, give or take a few minutes.

10. 10

    When the cheese is all melted and bubbly it is ready.

11. 11

    Let cool for 5 minutes and dish up some plates!

12. 12

    I like to top it off with a dollop of sour cream!

No additional tips available.