Quick Chick Enchilada Casserole

• 2 c. cooked chicken meat, cut in bite size pieces
• 1 can cream of chicken soup
• 1 can nacho cheese soup
• 8 oz. sour cream
• 1 can Ro-Tel tomatoes (do not drain liquid)
• 1 can diced green chiles
• 1 Tbsp. chili powder
• 1 tsp. cumin
• 1 tsp. salt
• 1 tsp. black pepper
• 2 c. minced onions
• 12 corn tortillas
• 8 to 12 oz. grated Cheddar or Pepper Jack cheese or some of both
• 1/2 c. sliced black olives (optional)
• 1/2 c. chopped green onions (optional)

1. Preheat oven to 350u0b0. Lightly grease a 9 x 12 x 2 pan or large casserole dish. In a large bowl, combine the soups, sour cream, Ro-Tel tomatoes, green chiles and spices. Stir until well blended. Add cooked chicken pieces. Cut tortillas in quarters. Line bottom of pan with a layer of tortilla quarters (approximately 4 tortillas per layer or 16 quarters per layer). Add about 1/3 of the soup/chicken mixture and spread evenly over tortillas. Sprinkle with 1/3 of the chopped onions and grated cheese. Repeat layering twice. Additional grated cheeses may be needed to completely cover the top. Sprinkle with black olives and green onions if desired. Bake at 350u0b0 for 30 minutes or until bubbly. Remove from oven. Let stand for 10 minutes. Serves 6 to 8 people.

chicken meat, cream of chicken soup, nacho cheese soup, sour cream, rotel tomatoes, green chiles, chili powder, cumin, salt, black pepper, onions, corn tortillas, pepper, black olives, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7252 (may not work)