Chicken or Turkey Enchilada Casserole

Recipe shared by Stanley Fisher of Guthrie, Minnesota.

This layered enchilada casserole was originally shared as a turkey recipe made with green enchilada sauce, but it can also be made with chicken. Use either red or green enchilada sauce depending on the flavor your family prefers. It is especially useful for leftover cooked chicken or turkey.

Ingredients

• Cooked shredded chicken or turkey, enough for 3 layers
• 1 large can red or green enchilada sauce
• 4 cups shredded cheese, such as Colby Jack
• 1/2 cup milk
• Flour or corn tortillas, enough for several layers
• Chopped olives, optional
• Green chilies, optional

Directions

1. Preheat the oven to 350F.
2. Pour the enchilada sauce into a saucepan and stir in the milk. Warm over low heat until blended.
3. Spread enough enchilada sauce over the bottom of a 9x13-inch baking dish to lightly cover it.
4. Add a layer of tortillas over the sauce.
5. Top the tortillas with a layer of cooked shredded chicken or turkey.
6. Sprinkle a layer of cheese over the meat.
7. Spoon additional enchilada sauce over the cheese.
8. Repeat the tortilla, chicken or turkey, cheese, and sauce layers until the ingredients are used, reserving about 1 cup of cheese for the top.
9. Finish with a layer of tortillas, the reserved cheese, and the remaining sauce.
10. Add chopped olives or green chilies, if desired.
11. Bake until the casserole is hot throughout and the cheese is completely melted.