Nancy Borremans
I was told this by friends in AZ and have never had a written copy. I adapt the amounts for the number of people and add extra enchilada sauce if I want to serve it over rice.
Serves 16
INGREDIENTS:
| Qty | Unit | Ingredient |
|---|---|---|
| 6 | lbs | Chicken Fingers or Sliced Boneless Breasts |
| 4 | 15 oz cans | Black Beans |
| 16 | Green Onions, chopped | |
| 4 | 15 oz cans | Black Olives, sliced |
| 2 | lbs | Shredded Cheese |
| 2 | bags | Taco Chips, crushed |
| 2 | 15 oz cans | Enchilada Sauce |
DIRECTIONS:
- Layer chicken in a casserole and dot with butter.
- Bake covered at 350 for 30 minutes.
- Pour off the fat. (I keep a little.)
- Then layer black beans, green onions, ripe olives, shredded cheese, taco chips and enchilada sauce.
- Bake uncovered another 30 minutes and serve.