Heat oil in a large nonstick skillet over medium heat. Add prechopped onion; cook 3 minutes or until tender, stirring frequently. Stir in cumin, chili powder, garlic salt, and pepper; cook 1 minute. Stir in beans; cook 2 minutes. Remove from heat. Add chicken, 1/2 cup green onions, and 7 tablespoons ripe olives; stir well.
Preheat oven to 350°.
Layer 6 tortillas on bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread 2 cups chicken mixture over tortillas; sprinkle with 3/4 cup cheese. Repeat layers once. Top with remaining 6 tortillas.
Combine milk, chopped cilantro, and salsa in a blender, and process until smooth. Pour over top of tortillas. Cover and bake at 350° for 35 minutes. Uncover, sprinkle with remaining 1/2 cup cheese, remaining 1/2 cup green onions, and remaining 1 tablespoon olives. Bake for 5 minutes or until cheese melts. Serve with sour cream. Garnish with cilantro sprigs, if desired.
Super yummy. I cooked and shredded my own chicken but otherwise followed the recipe exactly. The family said to add it to our regular weekend rotation, and so I will. Sliced tomato and avocado was a nice side dish.
I was in the mood for something mexican for dinner and boy did this satisfy my appetite.
It was super easy to put together and bake. It was flavorful and enjoyed by everyone in the family including my picky teenage son.
I thing it fits the bill for a quick tasty meal or even for a neighborhood or work get together.
This is one of my husband's favorites. And it's easy to make a half-and-half casserole with olives on one side (for him) and no olives on the other (for me). One of the best parts about it is that you can really customize the heat level of the dish based on which salsa you decide to buy. We used to go for pretty hot, but when we had kids we just started buying a somewhat milder salsa. Delish!
Other than omitting the olives (personal preference) and using only one can of beans, I pretty much made this as the recipe specified. I used the medium salsa verde so opted to leave out the additional red pepper as well. We found it to be spicy but not hot and really delicious. Followed the directions as written and when I removed it from the oven at the 35-minute mark, there was a little bit of liquid on top. I thought it might be soupy, but the final 5 minutes after adding the additional cheese took care of it. It was moist throughout all layers and the flavor was wonderful. Am looking forward to leftovers tomorrow as many others have mentioned it reheats well. Very pleased with this recipe and will definitely make again.
I made this recipe for house guests and they loved it; even asked for the leftovers the next day for lunch. The flavors are very authentic and this freezes and reheats beautifully. Guests asked for the recipe and I received many compliments. I have made it twice and it turns out great each time.
We omitted the olives, but otherwise followed the recipe. It was delicious, and a very big hit! My daughter went back for seconds, and thirds. Even my picky husband liked this, and requested it again this week. I got everything ready last night (just kept the liquid separate, and will pour it on top of the tortillas before baking), and we're having it tonight for dinner - can't wait.
Loved this recipe. Not a fan of olives so I omitted them. I did not have green salsa so I used red. I cut back a little on the cheese, due to high cholesteral in the family, and didnt miss it a bit. I plan on trying it with green salsa next time to see if it makes much difference. This is a keeper because it's so simple and has a ton of flavor.
I made lots of modifications to this one. I used a deeper baker so I used half the tortillas, and just one can of beans. I also substituted green enchilada sauce for the green salsa. I was worried it would be dry without sauce on the botttom and in between the layers, but it turned out cheesy and moist throughout.