Enchilada Casserole Recipe

Ingredients

10 small corn tortillas

12 ounces sliced black olives

32 ounces enchilada sauce

24 ounces queso fresco cheese, crumbled

12 ounces Monterey Jack cheese, grated

24 ounces chicken breast or thigh meat

8 ounces fresh spinach leaves

6 ounces onion, chopped

4 ounces chives, chopped

2 ounces Tequila

1 dash cayenne pepper

1/2 teaspoon salt

1/2 cup lime juice

Cut chicken meat into approximately 1cm cubes or short strips

Cook chicken in large frying pan with Tequila, lime juice, cayenne pepper, and salt

Shred tortillas into approximately 1 to 2 inch pieces and place into a large mixing bowl

Add cooked chicken, cheeses, olives, onion, spinach, chives, and sauce to mixing bowl

Mix ingredients together thoroughly, such that all tortilla pieces are throughly coated with sauce

Transfer mix to large casserole or lasagna pan, and cover with foil

Cook at 425 for about 30 to 40 minutes, or until bubbling

Remove, let stand for about 15 minutes