Tuna or Chicken Enchilada Casserole

Tuna or Chicken Enchilada Casserole

Ingridients of Tuna or Chicken Enchilada Casserole:

  • 1 (12 ounce) can tuna in water or 12 ounces cooked chicken , shredded
  • 1 (11 ounce) can canned corn niblets , drained
  • 1 (7 ounce) can diced mild green chilies , drained
  • 1 (2 1/4 ounce) can sliced black olives , drained
  • 1 small white onion , chopped (optional)
  • 1 cup sour cream
  • 2 cups monterey jack and cheddar cheese blend , shredded
  • 5 soft taco-size flour tortillas , torn into bite sized pieces
  • 1 (28 ounce) canred enchilada sauce or 1 (28 ounce) can green enchilada sauce
  • 1 cup monterey jack and cheddar cheese blend , shredded (to top)
  • iceberg lettuce , to serve
  • sour cream , to serve
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