Chicken Enchilada Casserole

• 2 whole chickens
• 3 stalks celery
• 1 pkg. corn tortillas (12)
• 1 can green chilies, diced
• 6 green onions, chopped
• 1 lb. Cheddar cheese, grated
• 1 can cream of mushroom soup
• 1 can chicken soup or broth
• 1 can ripe olives, chopped
• 2 carrots
• 1 onion
• salt and pepper

1. In large pot, cover whole chickens with water.
2. Add carrots, onion and celery.
3. Bring to boil, then simmer for about 2 hours. Remove chicken and vegetables from pot.
4. Debone chicken and cut up.
5. Cut tortillas into quarters and layer on bottom of greased casserole dish.
6. Arrange a layer of chicken and vegetables, olives, chilies, onions and cheese.
7. Repeat a layer.
8. Mix soups and pour over top.
9. Let soak through.
10. Top with more cheese and bake at 350u0b0 for 45 minutes.

chickens, stalks celery, corn tortillas, green chilies, green onions, cheddar cheese, cream of mushroom soup, chicken soup, ripe olives, carrots, onion, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1048234 (may not work)