Easy Enchiladas with Chicken Recipe

  • 12 yellow corn tortillas
  • 1 can Old El Paso Enchilada Sauce (medium can)
  • 1 can Hormel Chili No Beans (small can)
  • 1 can white chicken
  • 1 package shredded Mexican cheese
  • 1 can chopped black olives (optional) (small can)
  • 1 can chopped green chilies (small can)
Container:9x13 pan
Spray bottom of pan with non-stick spray.

Mix the chili and enchilada suace in a pan and heat on the stove.

Put a small amount of the sauce on the bottom of the 9x13 pan, lay six tortillas on top to cover the sauce. Add half of the remaining sauce, then add a layer of chicken, layer of cheese, olives, and chili's. Start the layering process again starting with remaining tortillas, but use remaining sauce mixture to pour on last.

Cover with foil and bake at 350 degrees for 45 minutes. Remove foil and bake an additional 15 minutes.

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