Mexican casserole

By Fleur de lis

Ingredients

• chicken tenderloins
• two packs taco seasoning
• 1 can black beans drained and washed
• 1 can whole kernel corn drained
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 can cheese soup
• 1 package of small flour tortillas
• 2 cans sliced black olives
• three large tomatoes peeled and chopped
• grated sharp cheese for topping

Preparation

Step 1

Cook tenderloins in taco seasoning then chop and simmer again to liquid seasoning.

Mix together soups, beans, and corn. Add chicken mixture.

In a lasagna dish put a layer of tortillas, then cover with chicken mixture. Sprinkle 1/3 tomatoes and 1/3 black olives on top. Add another layer of both these.
End with tortillas and top with tomatoes, olives and sprinkle generously with grated sharp cheddar cheese.

Bake at 350 until bubbly. Delicious!