Enchilada Bake

I got this recipe from a friend. I altered it a smidge and loved it! In fact, my whole family loved it.

Start with a Demarle Mold. Use one with 2 1/2 qt. capacity like the Sunflower or Fluted Square Mold.

In a bowl combine:

1 can black beans, drained

1 C salsa

2 C cheddar, shredded

4 C chicken

2 C cooked rice

1 can olives

Dump in about 1/4 can of enchilada sauce to the bottom of the mold. Layer in corn tortillas (cut a few in half and quarters if necessary). Dump half of the chicken mixture on top of the tortillas.

Add another layer of tortillas and sauce, then layer with the rest of the chicken mixture. Finally, add one more layer of tortillas and the remaining sauce.

If you're like me and forgot to add the olives in the bowl with the rest of the ingredients, you can sprinkle them on, then top with about 1 1/2 C cheddar cheese and 3/4 C Monterey Jack.

Bake at 350 degrees for 30-40 minutes.

To make this off the charts serve it with avocado, sour cream and cilantro!

What do you think? Worth a try?