How to make it

  • Preheat oven to 350 degrees. Heat 3 tablespoons oil in medium saute pan over medium-high heat. When oil is hot, dip tortillas, one at a time, in the oil for about 10 seconds, then place on paper to drain excess oil.
  • In another saute pan, heat 1 tablespoon oil on medium-high. When hot, saute the onion and mushrooms until onion softens or becomes translucent. Add olives, green chiles and soup and saute for about 2 minutes, or until all ingredients are hot. Add shredded chicken and mix well. In a 9 1/2- by 12 1/2-inch casserole dish, layer first chicken-chile sauce, a layer of corn tortillas and then cheese. Repeat three times, making sure to finish with the layer of cheese on the top.
  • Bake for about 20 minutes or until tortillas are tender.
  • While casserole is baking, make coleslaw. Mix mayonnaise, vinegar, honey and caraway seeds. Pour mixture over slaw and mix in the chopped cilantro. Season with salt and pepper to taste.
  • To garnish the casserole, top with diced tomatoes and chopped cilantro.

People Who Like This Dish 2
Reviews & Comments 2

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    " It was excellent "
    hungrybear ate it and said...
    Me like this one
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  • hot_it_up 8 years ago
    Sounds a little more savory than regular Enchiladas

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