8 thawed from frozen or pre-made corn tortillas
8 oz. pre-cooked chicken breast (already diced or torn into bite-sized pieces)
Enchilada Sauce (see Karen’s “How To” recipe, using only 1/2)
1 small can sliced black olives (rinsed and drained)
1 small can chopped green chilies
1/2 of a very small sweet onion diced into 1/4 cup
1/2 cup low fat shredded mild cheddar or Colby/Monterey Jack cheese (optional)
Pre-heat oven to 350 degrees. Spray an 8 x 8 glass bake ware with non-stick cooking spray. Layer bottom of pan with 4 torn in half corn tortillas.
In a medium bowl mix the diced chicken with 1/2 of the drained sliced olives, 1/8 cup of the diced onions, all of the green chilies and 1/2 of the enchilada sauce (already completely cooled or refrigerated).
Pour the entire mixture on top of the corn tortillas layer. Tear the remaining 4 corn tortillas in half and layer on top of the chicken enchilada mixture. Top with the remaining enchilada sauce, all of the (optional) shredded cheese, diced onions and sliced drained olives.
Completely cover dish with aluminum foil and bake for 25-30 minutes on the top rack of the oven, until it is bubbly and (optional) cheese is completely melted.
Carefully uncover the dish (CAUTION – This Enchilada Casserole will be very hot and steamy!) Let dish sit (uncovered) for at least 5-10 minutes. Serve up to 6 servings and enjoy with your favorite rice, such as my Spanish Rice or vegetable.
Karen’s Note: You can use a large can of pre-cooked chicken breast (drained) for this recipe, but the sodium content may be increased significantly, however if you decrease or omit the (optional) shredded mild cheddar or Colby/Monterey Jack cheese then this dish would contain even less sodium content. This recipe can easily be doubled in a larger 9 x 13 rectangle glass pan or into two 8 x 8 glass pans to make 12 servings.