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Ingredients
2 Cups cooked chicken or beef, shredded
6 (8 inch) flour tortillas, cut up into bite size pieces
1 (10 ounce) Can enchilada sauce
5 1/2 Cups salsa
2 Cups cheddar cheese, shredded, reserve 1/2 cup
1 Cup frozen corn, thawed
1 Small can black olives, drained
Instructions
Spoon a little enchilada sauce on the bottom of the 4 quart Nesco cookwell. Mix remaining ingredients including most of the sauce. Pour into cookwell. Top with remaining enchilada sauce. Cover and bake at 300�F. for about 30 minutes. Top with remaining cheese, cover and cook another 5 minutes.