Ingredients
Heat oven to 350 degrees. Grease a 13"x9" casserole dish. In large bowl mix chicken and all other ingredients well. Transfer mixture to casserole dish. Cover with foil and bake for 25 minutes, uncover and bake an additional 5-7 minutes to crisp up the top. Serve immediately and top with sour cream and guacamole.
- 1 Rotisserie Chicken, boned and shredded
- 12 corn tortillas, cut into 1" strips
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 1/2 red bell pepper, diced
- 1 small can, sliced, black olives, drained
- 1 (15 oz) can whole black beans, drained
- 2 cups shredded Pepper Jack cheese
- 2-12 oz jars Amalia's Cocina Red Enchilada Sauce
Heat oven to 350 degrees. Grease a 13"x9" casserole dish. In large bowl mix chicken and all other ingredients well. Transfer mixture to casserole dish. Cover with foil and bake for 25 minutes, uncover and bake an additional 5-7 minutes to crisp up the top. Serve immediately and top with sour cream and guacamole.