Wednesday, January 26, 2011

Chicken Enchilada Casserole

4 chicken breasts, cooked & shredded
2 cans cream of chicken soup
1 small can diced green chilies
1 small can sliced olives
flour tortillas, torn in bite sized pieces
2 c. shredded cheese (whatever kind you like)

Mix together soup, chilies, and olives. Layer tortilla pieces, soup mixture, shredded chicken, and top with cheese in a 9x13 casserole dish. Cover with foil and bake at 350 degrees for 30 minutes. Take off foil and put back in oven for a couple minutes to melt completely.

No comments:

Post a Comment