Chicken Enchilada Bake

• 1 1/2 Tbsp. margarine
• 1/2 c. chopped onion
• 1 garlic clove, minced
• 1/2 (4 oz.) can green chilies, chopped
• 1/2 c. salsa
• 1/2 c. sour cream
• 1 can cream of chicken soup
• 1/2 c. milk
• 1 1/2 c. cooked chicken
• 1/2 lb. Monterey Jack cheese
• 1/2 lb. Cheddar cheese
• 9 corn tortillas
• black olives (optional)

1. Heat oven to 350u0b0.
2. Melt margarine and saute onion and garlic in it.
3. Add sour cream, soup and milk.
4. Mix well.
5. Shred chicken. Mix with salsa and chilies.
6. Shred cheeses together.
7. In 9 x 13-inch pan, layer 1/3 cheese, 3 tortillas, 1/3 chicken mixture and 1/3 cheese.
8. Repeat until used up, using cheese last.
9. Bake 30 minutes until bubbly and browned.
10. Top with olives.
11. Yields 8 servings.

margarine, onion, garlic, green chilies, salsa, sour cream, cream of chicken soup, milk, chicken, cheese, cheddar cheese, corn tortillas, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=899417 (may not work)