Enchilada Casserole

• 10 small corn tortillas
• 12 ounces sliced black olives
• 32 ounces enchilada sauce
• 24 ounces queso fresco cheese, crumbled
• 12 ounces Monterey Jack cheese, grated
• 24 ounces chicken breast or thigh meat
• 8 ounces fresh spinach leaves
• 6 ounces onion, chopped
• 4 ounces chives, chopped
• 2 ounces Tequila
• 1 dash cayenne pepper
• 1/2 teaspoon salt
• 1/2 cup lime juice

1. Cut chicken meat into approximately 1cm cubes or short strips
2. Cook chicken in large frying pan with Tequila, lime juice, cayenne pepper, and salt
3. Shred tortillas into approximately 1 to 2 inch pieces and place into a large mixing bowl
4. Add cooked chicken, cheeses, olives, onion, spinach, chives, and sauce to mixing bowl
5. Mix ingredients together thoroughly, such that all tortilla pieces are throughly coated with sauce
6. Transfer mix to large casserole or lasagna pan, and cover with foil
7. Cook at 425 for about 30 to 40 minutes, or until bubbling
8. Remove, let stand for about 15 minutes

corn tortillas, black olives, enchilada sauce, fresco cheese, cheese, chicken, fresh spinach leaves, onion, chives, tequila, cayenne pepper, salt, lime juice

Taken from www.epicurious.com/recipes/member/views/enchilada-casserole-58deb8d570312806d8bd9de5 (may not work)