Chicken Sour Cream Enchilada Casserole

• 1 (12 ounce) can cream of mushroom soup
• 1 cup sour cream
• 15 ounces la victoria green taco sauce, mild
• 8 ounces whole green chilies, drained and sliced thin
• 2 cups grated cheddar cheese or 2 cups monterey jack cheese
• 1 green onion, chopped
• 8 ounces sliced black olives
• 15 small corn tortillas

1. Heat oven to 350 degrees.
2. In a blender, combine soups and sour cream plus 1/2 Celsius of the cheese.
3. Pour soup mixture into a sauce pan and heat through.
4. Ladle a small amount of the soup mixture into a 9 x 13 inches pan.
5. Add a layer of 6 corn tortillas, spread out to cover the bottom of the pan.
6. Next add a layer of 1/3 of the chicken.
7. Then add a layer of 1/3 of the cheese.
8. Then add a layer of 1/3 of the soup mixture.
9. Then sprinkle with 1/3 of the green chilis.
10. Repeat layers twice.
11. Top with olives and green onions and any remaining cheese.
12. Bake at 350 degrees for 30 minutes or until hot and bubbly and the cheese is melted.
13. Let set 15 minutes or more and serve.

cream of mushroom soup, sour cream, victoria green taco sauce, green chilies, cheddar cheese, green onion, black olives, corn tortillas

Taken from www.food.com/recipe/chicken-sour-cream-enchilada-casserole-394744 (may not work)