Mexican Chicken Casserole

• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (10 3/4 ounce) can cheddar cheese soup
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (10 3/4 ounce) can rotel
• 4 cups chopped cooked chicken
• 2 cups shredded cheddar cheese
• 6 -8 flour tortillas
• 1 (6 ounce) can olives (optional)
• 2 jalapenos, sliced (optional)
• 1 cup sour cream, for garnish
• 1 cup shredded iceberg lettuce, for garnish

1. Preheat oven to 350 degrees.
2. Spray a 13 x 9 inch pan with cooking spray.
3. In a large bowl, stir togetherthe 3 kinds of soup and the Rotel.
4. Stir in the chicken.
5. Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas.
6. Sprinkle the cheese on top.
7. Top with olives and the sliced jalapenos.
8. Bake for 30 minutes.
9. Use sour cream and lettuce for garnish.

cream of chicken soup, cheddar cheese soup, cream of mushroom soup, chicken, cheddar cheese, flour tortillas, olives, jalapenos, sour cream, shredded iceberg lettuce

Taken from www.food.com/recipe/mexican-chicken-casserole-212941 (may not work)