Chicken Enchilada Casserole - cooking recipe

Ingredients

4 chicken breasts, cooked and shredded
1 doz. corn tortillas
1 c. Cheddar
1 c. Jack cheese
1 medium onion, chopped
1 bunch green onions, chopped
1 small can chopped green chilies
1 pt. sour cream
2 cans cream of chicken soup
1 large can enchilada sauce
3/4 c. Minute rice

Preparation

Saute chopped onion in large skillet.
Add 1/2 cup of Cheddar, 1/2 cup of Jack, green onion, olives, green chilies, sour cream, cream of chicken soup, Minute rice and half of the enchilada sauce.
Layer mixture with the tortillas.
(Layer tortilla, then 1/3 of mixture, tortillas, 1/3 mixture, etc.).
On top of the casserole, pour remaining canned sauce and sprinkle on rest of the cheeses.
Bake in preheated oven at 350\u00b0 for 45 minutes.
Let set for 15 minutes.
Cut and serve.
(Layer in a 13 x 9 x 2-inch glass or metal pan.)