2 14-ozcans enchilada sauceor two batches of my homemade enchilada sauce
1 10-ozpkg frozen cornthawed
1/2cuppitted black olivesdrained and sliced
1 15-ozcan refried beans
2cupsshredded cheddar or Mexican cheese blend
6 6-inchcorn tortillascut into quarters
Preheat oven to 350 F.
In a large bowl, combine chicken, 1 can of the enchilada sauce, onion, garlic, red bell pepper, corn and olives. Stir to coat and combine. If chicken was from leftover and in the refrigerator, heat mixture in the microwave for a couple of minutes to take the chill off the meat.
In a 9x9 baking dish, layer as follows:
1/2 of remaining can of enchilada sauce
1/2 of the tortilla pieces
1/2 of the meat mixture
1/2 of the refried beans
1/2 of the cheese
Repeat the layers again.
Bake in preheated oven for 30-40 minutes. Dish will be bubbly and cheese melted.
Remove from oven and garnish with sliced green onions and chopped tomatoes.
This recipe for Chicken Tostada Casserole was printed from AmandasCookin.com - https://amandascookin.com/chicken-tostada-casserole/ and can only be printed for education or personal use.