Chicken Enchilada Casserole

• 2 lb. boneless skinless chicken breast
• 1 Tbsp. vegetable oil
• 2 pkg. taco seasoning
• 1 can cream of mushroom soup
• 1 can pinto or black beans, drained
• 1 can Ro-Tel tomatoes
• 1/2 c. chopped onion
• 1 to 2 c. Cheddar cheese, grated
• 1 pkg. flour tortillas
• sliced black olives

1. Dice chicken and cook in vegetable oil until done. Add taco seasoning and cook according to directions on the package. Tear tortillas into bite-size pieces and cover bottom of a 9 x 13-inch pan with them. They should overlap. Layer chicken, beans, mushroom soup and Ro-Tel tomatoes. Sprinkle chopped onions and cover with cheese (as much as you like). Final layer should be black olives.

boneless skinless chicken breast, vegetable oil, taco seasoning, cream of mushroom soup, pinto, rotel tomatoes, onion, cheddar cheese, flour tortillas, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=55405 (may not work)