Chicken Fiesta Casserole

• 1 lb chopped chicken
• 1 onion, diced
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1 (16 ounce) jar salsa (optional)
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (14 ounce) can cream of mushroom soup
• 1 (10 ounce) package frozen corn, thawed
• 12 corn tortillas (6 inch)
• 1 lb shredded sharp cheddar cheese, divided
• 1 (4 ounce) can black olives

1. PREHEAT oven to 375u0b0F
2. Brown the chicken with the onion and peppers in a large skillet, stirring frequently; drain.
3. Stir in salsa, cream of mushroom, tomatoes and corn; bring to boil.
4. Place 6 tortillas, overlapping as necessary onto the bottom of a 13x9 baking dish. Spoon the chicken mixture over tortillas; top with 1 cup of the cheese. Top with the remaining 6 tortillas. Cover with foil.
5. BAKE 25 to 30 minutes or until heated through.
6. Remove from oven; uncover. Sprinkle with the remaining cheese.
7. Turn off the oven and replace the dish untils the cheese is melted.
8. Serve hot with a salad, chips or cold fruit on the side. Don't forget the sour cream!
9. Note: Sometimes Mom would add spices or salsa to the cheese topping. Or Ortega chiles. I loved it when she added some salt & pepper with garlic and the the Ortegas. This is still one of my favorite meals. :D. Especially when we had a fruit salad on the side.

chicken, onion, green pepper, red pepper, salsa, tomatoes, cream of mushroom soup, frozen corn, corn tortillas, cheddar cheese, black olives

Taken from www.food.com/recipe/chicken-fiesta-casserole-139277 (may not work)