Pastelón de tostadas de pollo

Ingredientes

• 1 pound cooked chicken (diced)
• 1 medium onion (chopped)
• 1 clove garlic (minced)
• 1/2 cup chopped red bell pepper
• 2 14- oz cans enchilada sauce (or two batches of my homemade enchilada sauce)
• 1 10- oz pkg frozen corn (thawed)
• 1/2 cup pitted black olives (drained and sliced)
• 1 15- oz can refried beans
• 2 cups shredded cheddar or Mexican cheese blend
• 6 6- inch corn tortillas (cut into quarters)
• 1 green onion (sliced)
• 1 tablespoon chopped tomato

Preparación

1. 1

   Preheat oven to 350 F.

2. 2

   In a large bowl, combine chicken, 1 can of the enchilada sauce, onion, garlic, red bell pepper, corn and olives. Stir to coat and combine. If chicken was from leftover and in the refrigerator, heat mixture in the microwave for a couple of minutes to take the chill off the meat.

3. 3

   --- In a 9x9 baking dish, layer as follows: ---

4. 4

   1/2 of remaining can of enchilada sauce

5. 5

   1/2 of the tortilla pieces

6. 6

   1/2 of the meat mixture

7. 7

   1/2 of the refried beans

8. 8

   1/2 of the cheese

9. 9

   Repeat the layers again.

10. 10

    Bake in preheated oven for 30-40 minutes. Dish will be bubbly and cheese melted.

11. 11

    Remove from oven and garnish with sliced green onions and chopped tomatoes.