Dinner doesn’t get much easier or faster than this! I met Rosie through Special Olympics when my brother was on a bowling team; Rosie was one of the coaches and one of those people you just love and have to hug! This recipe is kind of a kitchen sink version of traditional Chiliquillas and is great for using up leftovers.
1 bag thick tortilla chips
1 jar green enchilada sauce (I use mild but that’s just me)
Black olives, sliced
Cheddar/Jack cheese, shredded
Place tortilla chips on the bottom of a large skillet (cover the bottom). Pour the salsa over the chips and simmer 10 minutes.
Sprinkle on the onions and olives and top with cheese; simmer, covered, until cheese melts and casserole is heated through.
Additional topping ideas:
Add these in with the onions and olives.
Chicken, pre-cooked, diced or shredded
Turkey burger, pre-cooked
Roast beef, pre-cooked, shredded
Ortega chilies, diced
Black beans, canned, rinsed
Corn kernels, drained if canned