This delicious casserole is layered with corn tortillas and chicken with green chilies.
It is easy and something that you can add to. A friend liked to add a small can of Mexi corn. You may not like onions, so leave them out. Add extra cheese if you like. I use a bit more sour cream and drizzle the corn tortilla's with melted butter. You can't ruin this dish.....well let's say it is hard to ruin this dish. Enjoy
INGREDIENTS
4 large boneless chicken breast halves.
1 can cream of mushroom soup
1 cup sour cream
1/2 cup milk
1 can chopped green chilies with juice
1 small onion chopped fine
1 can medium pitted olives, chopped in large chunks
1 (12 count) package corn tortillas
2 cups medium cheddar cheese, grated
Cook chicken and cut into bite size pieces. Put in a medium bowl. Add sour cream, olives, green chilies, soup, onion, milk and 1 cup of cheese. Mix well
Tear 6 of the tortilla's into pieces and place in a 9X13 buttered pyrex dish.
Spoon half of chicken mix over top of tortilla's. Tear the other 6 tortilla's and place over chicken mixture. Spoon the remainder of the chicken mixture over that and cover with remaining cheese.
Bake 30-35 minutes at 350 degrees uncovered.
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