Tuna Or Chicken Enchilada Casserole

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 (12 ounce) can tuna in water or 12 ounces cooked chicken, shredded
• 1 (11 ounce) can canned corn niblets, drained
• 1 (7 ounce) can diced mild green chilies, drained
• 1 (2 1/4 ounce) can sliced black olives, drained
• 1 small onion, chopped (optional)
• 1 cup sour cream
• 2 cups monterey jack and cheddar cheese blend, shredded
• 5 soft taco-size flour tortillas, torn into bite sized pieces
• 1 (28 ounce) can red enchilada sauce or 1 (28 ounce) can green enchilada sauce
• 1 cup monterey jack and cheddar cheese blend, shredded (to top)
• iceberg lettuce, to serve
• sour cream, to serve

Recipe

• 1 preheat oven to 350°f.
• 2 mix the first 8 ingredients together through the tortillas.
• 3 pour 1 cup of the enchilada sauce in the bottom of a 13x9 casserole dish.
• 4 spread enchilada mix over the sauce in the 13x9 dish.
• 5 pour the remaining sauce over the enchilada mix.
• 6 top with remaining 1 cup of cheese.
• 7 bake for 1 hour until bubbly.
• 8 let sit for 5-10 minutes before serving.
• 9 great with crisp torn iceberg lettuce and sour cream.