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) can red enchilada sauce or (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

1. Preheat oven to 350u0b0F.
2. Mix the first 8 ingredients together through the tortillas.
3. Pour 1 cup of the enchilada sauce in the bottom of a 13x9 casserole dish.
4. Spread enchilada mix over the sauce in the 13x9 dish.
5. Pour the remaining sauce over the enchilada mix.
6. Top with remaining 1 cup of cheese.
7. Bake for 1 hour until bubbly.
8. Let sit for 5-10 minutes before serving.
9. Great with crisp torn iceberg lettuce and sour cream.

tuna, corn niblets, green chilies, black olives, white onion, sour cream, cheddar cheese blend, taco, red enchilada sauce, cheddar cheese blend, sour cream

Taken from www.food.com/recipe/tuna-or-chicken-enchilada-casserole-232777 (may not work)