This Manwich Style Chicken Enchilada Casserole recipe is a quick and easy weeknight dinner recipe. Layers of cheese, chicken, black olives, and tortilla are topped with a spiced up sloppy joe sauce to create a unique dish the whole family will love!
In a saucepan, add the can of Manwich, water and chili powder. Mix well and bring to a boil.
Simmer for 10 minutes.
In a mixing bowl, add chopped chicken, ½ of the olives and ½ cup of the Manwich style enchilada sauce. Mix.
Add a few spoonfuls of sauce to the bottom of a 2 ½ qt. casserole dish.
Add a layer of flour tortillas, tearing them into pieces to make them fit.
Top with ½ of the chicken and olive mixture.
Add ½ of the cheese.
Top with another layer of tortillas.
Add the other half of the chicken mixture. (Reserve the rest of the cheese for a little bit later).
Top with a last layer of tortillas.
Evenly pour the sauce over the top.
Add the cheese and the rest of the olives on top.
Bake for 15-20 minutes until heated through and all the cheese on top is melted.
I really like the black olives in this dish so I use a larger can, just use as many as you'd like.If you are looking to speed up dinner prep a little bit more, simply use a can of enchilada sauce and follow the other directions. No need to boil on the stove. But you will lose that unique Manwich flavor!Most stores offer some form of pre-cooked chicken that you can use in this recipe. You could even use rotisserie chicken as a shortcut. Want to make it "supreme"? Top it with sour cream or set out chunks of avocado for your family to add. Want to turn them into rolled enchiladas? Just evenly spoon the chicken and olive mixture and ½ of the cheese into the individual tortillas. Place them seam side down in the baking dish and top with the Manwich enchiladas sauce, the rest of the cheese and the rest of the olives. Bake as directed above.