Sour Cream Cheesy Chicken Enchilada Casserole

• 1 (10 3/4 ounce) cancondensed cream of chicken and mushroom soup
• 34 cup sour cream
• 2 tablespoons milk
• 1 (4 ounce) can diced green chilies
• 2 scallions, chopped
• 9 corn tortillas
• 2 cups chopped cooked chicken
• 1 tomatoes, chopped
• 12 lb cheddar cheese, shredded (2 cups)
• 1 (2 1/4 ounce) can sliced ripe olives, drained

1. 1.
2. Preheat oven to 350.
3. Mix together soup, sour cream, milk, chiles, and scallions.
4. 2.
5. Arrange 3 tortillas in bottom of an 11x7-inch baking dish.
6. Sprinkle with half the chicken, then half the tomato.
7. Sprinkle with a third of the cheese, then top with a third of soup mixture, spreading evenly.
8. Repeat layers.
9. Top with remaining 3 tortillas, olives, remaining soup mixture, and then sprinkle with remaining cheese.
10. 3.
11. Bake 30 to 35 minutes, or until heated through and bubbly.

cream of chicken, sour cream, milk, green chilies, scallions, corn tortillas, chicken, tomatoes, cheddar cheese, olives

Taken from www.food.com/recipe/sour-cream-cheesy-chicken-enchilada-casserole-486140 (may not work)