Chicken Enchilada Casserole

• 12 flour tortillas
• 1 cooked chicken
• 1/2 c. ripe olives, drained
• 1/2 (4 oz.) can green chilies, chopped
• 4 green onions, chopped
• 1 1/2 c. grated Cheddar cheese
• 2 c. chicken broth
• 1 (10 1/2 oz.) can cream of mushroom soup
• 1 (10 1/2 oz.) can cream of chicken soup
• salt and pepper

1. Cut tortillas in quarters.
2. In greased casserole, arrange a layer of tortillas and a layer of chopped, deboned chicken, olives, chilies and cheese.
3. Repeat layers.
4. Mix broth and soups and pour over mixture.
5. Top with grated cheese.
6. Bake 45 minutes at 350u0b0 or until it is bubbly and starts to brown.
7. You may use chicken breast for better flavor and make it very spicy by using more chilies.

flour tortillas, chicken, ripe olives, green chilies, green onions, cheddar cheese, chicken broth, cream of mushroom soup, cream of chicken soup, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=316278 (may not work)