Ingredients
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1 (12 ounce) can tuna in water or 12 ounces cooked chicken, shredded
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1 (11 ounce) can canned corn niblets, drained
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1 (2 1/4 ounce) can sliced black olives, drained
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1 small white onion, chopped
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1 cup sour cream
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2 cups monterey jack and cheddar cheese blend, shredded
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5 soft taco-size flour tortillas, torn into bite sized pieces
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1 cup monterey jack and cheddar cheese blend, shredded (to top)
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iceberg lettuce, to serve
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sour cream, to serve
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1 (7 ounce) can diced mild green chilies, drained
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1 (28 ounce) can red enchilada sauce or 1 (28 ounce) can green enchilada sauce
Instructions
- Preheat oven to 350°F.
- Mix the first 8 ingredients together through the tortillas.
- Pour 1 cup of the enchilada sauce in the bottom of a 13x9 casserole dish.
- Spread enchilada mix over the sauce in the 13x9 dish.
- Pour the remaining sauce over the enchilada mix.
- Top with remaining 1 cup of cheese.
- Bake for 1 hour until bubbly.
- Let sit for 5-10 minutes before serving.
- Great with crisp torn iceberg lettuce and sour cream.