Chicken Enchilada Casserole Recipe

• 7 quarts. breast of chicken, cooked & diced
• 3 (50 ounce.) cans cream of chicken mushroom soup, undiluted
• 1 (27 ounce.) can green chilies
• 3 1/2 c. lowfat milk
• 1/2 c. chopped onion
• 1 tbsp. garlic salt
• 7 doz. corn tortillas
• 2 c. ripe olives, minced
• 3 lbs. Monterey Jack cheese, shredded
• 2 to 2 1/2 pound containers lowfat sour cream

1. Mix chicken, chilies, soup, lowfat milk, onion and salt.
2. Cut tortillas into bite-size pcs.
3. Put half of tortillas in bottom of greased pans, cover with soup mix, sprinkle with olives and cheese and remainder of tortillas.
4. Spread lowfat sour cream on top.
5. Bake in 325 degree oven for 45 min.
6. Makes 2 large pans.

breast of chicken, cream of chicken mushroom soup, green chilies, milk, onion, garlic salt, corn tortillas, ripe olives, cheese, containers

Taken from cookeatshare.com/recipes/chicken-enchilada-casserole-36736 (may not work)