Enchilada Cassarole

We recently took a day trip to Riverside, CA and ate at a restaurant called The Tamale Factory. The husband had an enchilada cassarole that he couldn't stop talking about, so I figured I would give it a try. I served it with (don't judge) a mix of frozen carrots, broccoli, and cauliflower.

15 corn tortillas
1 tbs butter
1 tbs olive oil plus more for frying
2 tbs flour
1 small onion, chopped
2 cloves garlic, minced
1 1/2 c shredded chicken
1 small can of chopped olives
16 oz can of red enchilada sauce
1 c chicken broth
1 can green enchilada sauce
3/4 c shredded cheddar
3/4 c shredded jack cheese

In a pan, heat about 1/2 cup of oil. Add tortillas one or two at a time and cook until just crisp, about 30 seconds on each side. Set on paper towels to drain.

Preheat oven to 375. In a pot, melt butter and oil. Whisk in flour until smooth and add onion and garlic. Cook onion until is soft, stirring constantly. Add enchilada sauce and simmer for 5 minutes. Add chicken, all but 2 tbs of the olives. Simmer for about 10 minutes and stir in half of the cheddar cheese and half of the jack cheese.

Coat a 7x11 glass casserole with non-stick spray. Pour 1/2 of the green enchilada sauce into the bottom of the casserole and top with enough tortillas to cover the bottom, tearing some in half if necessary. Top with half of the chicken mixture, layer that with tortillas, then the remaining chicken, and then the remaining tortillas. Top with the rest of the green sauce and the remaining cheese. Sprinkle with the rest of the olives and then bake in oven for about 20 minutes.