Chicken Tex-Mex Bake

Name: Chicken Tex-Mex Bake
Yield: Serves 8
Ingredients: 2 (12 1/2 oz.) cans chicken, drained and shredded; 2 (10-oz.) cans mild red enchilada sauce; 1 (10 3/4 oz.) can cream of chicken soup; 1 (4 1/2-oz.) can diced green chiles; 1 (14 1/2-oz.) can diced tomatoes; 2 ½ cups shredded Mexican-blend cheese, divided; 1 cup sour cream; ½ cup diced onion; ½ teaspoon pepper; 10 flour tortillas, cut into 1-inch squares and divided; ½ cup sliced black olives

1 Rating

Casseroles really taste best when they're made in advance to allow the flavors to blend. Make one the night before, then pop it in the oven to bake the next day for dinner.

Recipe by Gooseberry Patch December 2010

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Chicken Tex-Mex Bake

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Chicken Tex-Mex Bake

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