Gringo Mexican Enchilada Casserole

Recipe submitted by Carrie Bennett

Use leftover roast or barbequed chicken for this recipe. We like this because for the two of us it can make 2 casseroles and I freeze one for later use.

Leftover roasted chicken

1 small onion, chopped

1 clove of garlic, chopped

1 cup cilantro, chopped

8 ounce can of green chilies

1 tablespoon cumin

salt and pepper to taste

shredded cheddar and Monterey Jack cheese

6 ounce can of enchilada sauce

Sliced black olives

Corn tortillas

With the leftover roasted chicken, pull pieces apart into bite sizes. In a large skillet, sauté onion with garlic in olive oil, cilantro, green chilies, cumin, salt and pepper to taste. Add the chicken pieces, cover, and simmer 20 minutes. Spray a casserole dish with oil and put 2 corn tortillas in the bottom, put 1/2 of the chicken mixture, shredded cheddar and Monterey jack cheeses and enchilada sauce, repeat these steps and top with tortillas, remaining enchilada sauce (about 6 oz), cheeses and sliced black olives. Cover casserole with foil. Bake in a 350-degree oven for 45 minutes. Uncover and bake for another minutes. Let sit 10 minutes before serving.