Enchilada Bake

The first time I made this, Chris decided it was "really good but it feels like someone chewed my enchiladas for me". I know that probably turns you off, but trust me it's good. This is my slight variation on a recipe from my pal Karen.

2 8 oz cans cans El Pato tomato sauce*
6-8 taco size corn tortillas
1 4 oz. can diced green chilies
2 boneless, skinless chicken breasts
1-2 cups shredded cheddar cheese
1/2 small onion, diced
1 4 oz. diced olives

Cube and cook chicken (or use shredded rotiserrie chicken or canned if you want to make it easier). Cut tortillas into slices about 1" thick.

Pour half of a can of tomato sauce into the bottom of an 11x7 baking dish. Top with tortillas, half of the chicken, olives and chilies, and one-third of the cheese and onions. Repeat layers, until your top layer is tomato sauce, cheese and onions.

Cover loosely with plastic wrap and microwave for 10 minutes. While it microwaves, preheat your oven to 400. After microwaving, replace plastic wrap with foil and bake for 10 minutes.

Serve topped with sour cream, salsa or whatever floats your boat.


*El Pato tomato sauce is spicy. For a less spicy dish, combine El Pato tomato sauce with plain tomato sauce. Don't just use plain tomato sauce however, El Pato is seasoned and the flavor would not work well with plain tomato sauce lacking that seasoning.