Spanish Chicken Casserole - cooking recipe

Ingredients

3 lb. chicken, boiled and deboned
2 cans green chilies or chili peppers (mild or hot)
2 cans cream of mushroom soup
1 c. milk
1 pkg. corn tortillas
1 onion, diced
1 small carton sour cream (1/2 pt.)
Longhorn cheese, grated (for top of casserole)
black olives (optional)

Preparation

Tear tortillas about size of a quarter.
Saute in oil until just tender.
Mix all ingredients together in large bowl.
Pour into a 1 quart or 2 quart casserole dish and bake at 350\u00b0 for 30 minutes or until cheese grated on top is melted.