CHICKEN ENCHILADA CASSEROLE

By bjnelson55

Ingredients

• 3 cups cooked chicken pieces (about 1-1/4 pounds)
• 2 cans cream of chicken soup
• 1 (8 oz.) pkg. sour cream
• 1 small can chopped green chilies
• 1 small can sliced black olives
• 2 cups shredded Mexican cheese
• 1/4 tsp. garlic powder
• 1/2 cup chopped green onion
• 8-10 large flour tortillas, cut into small squares
• Salsa

Preparation

Step 1

Season chicken lightly and cook. Mix soup, sour cream, green chillies, olives, cheese, garlic powder, and onion in a bowl.

Add cooked chicken.

Cut tortillas into small squares, 3 at a time. Save the squares in three equal piles.

Spray 9x13 inch pan. Assemble like you do lasagna; tortillas, then mixture, then tortillas, etc.

The mixture spreads best if you use a rubber spatula.

Bake covered at 350 degrees for 40 minutes or until bubbling.

Uncover and bake another five minutes to brown top.

Let sit 5 minutes, then cut into serving sizes.

Serve with salsa. May be frozen to bake later.