Perfect Portion Enchilada Casseroles

PREP TIME: 0 minutes
COOK TIME: 0 minutes

Ingredients
2 corn tortillas (use tortillas that are similar in size to your serving dishes)
2 cups shredded cooked chicken (we used a store-bought rotisserie chicken)
1 cup enchilada sauce
1 tablespoon neutral flavored oil
1 white onion, divided
2 tablespoons chopped black olives (optional)
8 ounces shredded jack or cheddar cheese (or a blend of both)
Sour cream, pickled jalapeños, chopped avocado and white onions, for garnish

Directions
Preheat your oven to 400 F. Place two oven-proof, personal-sized serving dished on your work surface.

Heat oil in a small skillet to medium-high on the stove top. Add onions, reserving about 1/4th of them for garnish, and cook until they are just beginning to brown, about 4-5 minutes. Transfer onions to a mixing bowl. Add chicken and enchilada sauce and toss to combine.

Add the mixture in your serving dishes, dividing equally amongst the dishes. Layer olives and cheese on top.

Bake for about 10-15 minutes, until the cheese is golden and bubbling. Remove from oven, garnish with toppings and serve.