A recipe or two. . .
Chicken enchilada casserole
5-6 soft corn tortillas
1 can cream of chicken soup
1 can green enchilada sauce (we like La Victoria)
1 lb chicken breast, boiled and chopped
2 Tbsp onion flakes
1/4 cup chopped olives
1-2 cups rice- precooked
2 cups cheese
Combine soup, and sauce and mix well. Spoon a thin layer onto the bottom of a 9 x12 baking dish
To remaining soup and sauce, add rice, chicken, onion and olive. Mix well.
Place layer of tortillas over mixture in pan. Then, layer 1/2 of the rice mixture, and half of the cheese. Repeat layers.
Cook in oven, uncovered, for 30 min or until hot through.
PS The canned Costco chicken is a dream for this, or boil several chicken breasts, chop, and freeze in 1/2 to 1 lb packets for quick cooking.
Apparently just one. I'm tired and I have to finish a few things to take back up to girls camp.