Chicken Enchilada Casserole

• 1 12 lbs chicken, cooked and shredded
• 1 (14 ounce) can cream of mushroom soup
• 1 (10 ounce) can enchilada sauce
• 1 (10 ounce) can chicken gravy
• 1 (2 ounce) can green chilies
• 1 (16 ounce) can ranch style beans
• 12 lb cheddar cheese, Shredded
• 12 lb jack cheese, Shredded
• 24 corn tortillas
• sliced olive

1. In a large bowl, combine soup, sauce, gravy and chilis.
2. Thinly cover the bottom of a 9 X 13 dish with sauce mix then with 6 tortillas.
3. Layer 1/3 of the chicken, 1/3 of beans, 1/4 of cheeses and 1/4 of sauce.
4. Cover each layer with 4 tortillas using 6 for the top layer.
5. Top with remaining sauce, cheese, and olives.
6. Cook in a 450 oven for 20 to 30 minute or until hot and cheese is melted.

chicken, cream of mushroom soup, enchilada sauce, chicken gravy, green chilies, ranch style beans, cheddar cheese, jack cheese, corn tortillas, olive

Taken from www.food.com/recipe/chicken-enchilada-casserole-435169 (may not work)