Here is the recipe. It's really not an enchilada casserole at all. Of course, I wouldn't say it was "authentic" Mexican, either!
6 chicken breasts, cooked and shredded
2 cans tomato sauce with jalapeños
8 - 12 large flour tortillas
1 can ripe olives, sliced (optional)
1 1/2 pounds Monterey Jack cheese, shredded
2-3 large avocados, peeled and sliced
1 pint sour cream
Cook’s note: Many years ago, I used to be able to find a brand of tomato sauce (I think it was Hunt’s) that was seasoned with diced jalapenos. I don’t think it’s made anymore, so I’ve had to improvise to get the tomato sauce. In some groceries, you can find diced tomatoes with jalapenos or sometimes stewed tomatoes with jalapenos. In either case, you have to puree the tomatoes a bit to get a sauce-like consistency. If you can’t find the tomatoes and jalapenos, you can use regular tomato sauce and add either pickled or fresh jalapenos to taste. It’s more work, but this recipe really needs the spicy tomato sauce.
Spread a thin layer of tomato sauce in a 13 x 9" dish.
Put 4 tortillas in the bottom of the dish next. Overlap the tortillas and let them come up the side of the baking dish.
Top with tomato sauce mixture, avocado slices, sour cream, olives and shredded chicken. Sprinkle with cheese.
Repeat the layers one to two times and end by topping the casserole with cheese.
Bake at 325 until hot and bubbling.