Weeknight Enchilada Casserole | Gold'n Plump

Name: Weeknight Enchilada Casserole | Gold'n Plump
Ingredients: 1 (3-1/2 pounds) Gold'n Plump® Deli Rotisserie Chicken, meat removed and coarsely chopped (about 2 cups); 1/2 cup finely chopped onion; 1 can (4 ounces) diced green chilies; 1 can (2-1/2 ounces) sliced ripe olives, drained; 1½ cups (6 ounces) shredded Mexican blend cheese; 1 jar (24 ounces) chunky tomato salsa; 8 (7 to 8-inch) flour tortillas; 1/4 cup finely chopped cilantro

www.goldnplump.com

Serve this flavorful casserole with re-fried beans and a salad made with mixed greens, fresh orange segments, and poppy seed dressing.

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Ingredients

1 (3-1/2 pounds) Gold'n Plump® Deli Rotisserie Chicken, meat removed and coarsely chopped (about 2 cups)
1/2 cup finely chopped onion
1 can (4 ounces) diced green chilies
1 can (2-1/2 ounces) sliced ripe olives, drained
1½ cups (6 ounces) shredded Mexican blend cheese
1 jar (24 ounces) chunky tomato salsa
8 (7 to 8-inch) flour tortillas
1/4 cup finely chopped cilantro