Layered Enchiladas - cooking recipe

Ingredients

2 chicken breasts, cooked and shredded
3/4 c. black olives, sliced
1/2 c. chicken broth
4 1/2 oz. can diced green chiles
14 oz. Old El Paso mild enchilada sauce
8 corn tortillas, torn into eighths
1 1/2 c. Cheddar cheese, shredded
sour cream (garnish)

Preparation

Use 9 x 11-inch baking dish.
Cover bottom of dish with 1/2 cup enchilada sauce.
Put 4 of the torn corn tortillas next. Arrange shredded chicken to cover.
Add chicken broth, 1/2 cup cheese, green chiles and 1/4 cup olives.
Top with rest of tortillas, sauce, cheese and black olives.