Chicken Enchilada Casserole - cooking recipe

Ingredients

2 lb. boneless skinless chicken breast
1 Tbsp. vegetable oil
2 pkg. taco seasoning
1 can cream of mushroom soup
1 can pinto or black beans, drained
1 can Ro-Tel tomatoes
1/2 c. chopped onion
1 to 2 c. Cheddar cheese, grated
1 pkg. flour tortillas
sliced black olives

Preparation

Dice chicken and cook in vegetable oil until done. Add taco seasoning and cook according to directions on the package. Tear tortillas into bite-size pieces and cover bottom of a 9 x 13-inch pan with them. They should overlap. Layer chicken, beans, mushroom soup and Ro-Tel tomatoes. Sprinkle chopped onions and cover with cheese (as much as you like). Final layer should be black olives.