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
salt
pepper

Save the broth when cooking your chicken.

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

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