Chicken Enchilada Casserole

10-12 flour tortilla – cut into bite sizes
1 chicken – cooked, deboned & diced
1/2 C black olives – sliced
1 sm can chopped green chilies
4 green onion – chopped
1 1/2 C shredded cheddar
2 C chicken broth
1 C cream of mushroom soup
1 C cream of chicken soup

Save the broth when cooking your chicken.

In greased 9×13 baking pan arrange in layers in this order:
olives, green onion & chilies
Repeat layers.

Mix broth & soups then pour over the layers.

Top with a bit more cheese.

Bake at 350 for 45 minutes.

Serves 6-8.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s