Chicken Enchilada Dip Casserole

• 4 -6 chicken breasts, cooked and cut into chunks or cubes
• 34 cup sour cream
• 1 (19 ounce) can mild enchilada sauce (I use one 10 oz. can of mild and one 10 oz. can of hot)
• 1 (15 ounce) jar mild salsa or 1 (15 ounce) jar salsa
• 1 (8 ounce) can tomato sauce
• 1 (2 1/4 ounce) cansliced black olives (optional)
• 12 can chopped green chili (mild) (optional)
• 12 lb grated cheddar cheese
• 12 lb grated monterey jack cheese (or substitute a Mexican cheese blend for both)

1. Either poach chicken, or for extra flavor, cut it in cubes and cook it in a little oil; season w/cumin, black pepper, chili powder and some minced garlic.
2. Combine all ingredients except cheese in a large saucepan and heat through over medium heat.
3. Place half the chicken mixture in an ungreased 9 x 12 pan, then half the cheese, then the rest of the chicken mixture, then rest of cheese.
4. Bake at 350 degrees for 30 minutes.
5. Serve over rice for a yummy dinner or with tortilla chips for dipping.
6. Dip will thicken as it cools.

chicken breasts, sour cream, enchilada sauce, salsa, tomato sauce, black olives, green chili, cheddar cheese, cheese

Taken from www.food.com/recipe/chicken-enchilada-dip-casserole-39155 (may not work)