Enchilada Casserole

Today was day 1 of my next big cooking spree. We did an ENORMOUS grocery shopping trip. (Thanks Barb for watching my girls!) This was a new recipe that I am trying. Adelaide thought it was wonderful, I just thought it was good. I'll make some changes next time: I want to double the amount of chicken mixture and the amount of cheese. Also, I used flour tortillas. I think corn would be better. I think I may add a can or two of corn as well.

Oh, and I'll pile the olives higher in one corner than the rest of the casserole. There were just too many for my taste. However, they were Adelaide's favorite part. So I'll just pile them up and she can have that piece!


1 onion, chopped
3 garlic cloves, chopped
1 tablespoon of oil
2 tablespoons of taco seasoning
10 ounces of chicken, cooked and cubed
1/2 cup of salsa
3 tablespoons of fresh cilantro, chopped
2 15-ounce cans of black beans, drained
1 cup of black olives, sliced
8 tortillas
1 cup of sour cream
1 cup of cheddar cheese
1 cup of Mozzarella cheese
Salt and pepper to taste

In a skillet, heat the oil. Saute the onion and garlic.

Add the taco seasoning, chicken, salsa, and cilantro. Stir well. Add salt and pepper to taste.

Grease a 9x13 baking dish that can be placed in the freezer (Don't forget to line with foil so you can pop it out!). Line the dish with four tortillas.

Spread half the sour cream over the tortillas. Spoon half of the chicken mixture over the sour cream.

Add 1 can of the black beans. (this is where I will add the corn next time) Layer with half the cheddar cheese and half of the mozzarella.

Place another layer of tortillas on top of the mixture. Add the rest of the sour cream.

Spoon the rest of the chicken mixture on the tortillas, followed by the beans (and corn). Top with remaining cheeses and olives

Cover with foil and freeze.

Once frozen, thaw in refrigerator for a few hours or overnight. Bake covered with foil for 30 to 40 minutes or until bubbly.