Chicken Enchilada Casserole - cooking recipe

Ingredients

12 flour tortillas
5 chicken breasts, boned and diced
1 can cream of chicken soup
1 can cream of mushroom soup
2 cans chopped green chiles (4 oz. cans)
paprika
1 pt. sour cream
1 small can sliced or chopped black olives, drained
1 small onion, grated or finely chopped
green onions
3/4 lb. grated Monterey Jack cheese
3/4 lb. grated Cheddar cheese

Preparation

Combine chicken, soups, chiles, sour cream, olives, onion, some of green onion tops and half of cheeses.
Set this aside. Lightly grease 9 x 13-inch glass baking dish.
Tear 6 of the tortillas into pieces and place them in the bottom of dish. Spread half of chicken mixture on top.
Repeat with remaining tortillas and top with remaining grated cheese and green onions on top.
Sprinkle with paprika and refrigerate overnight.
Bake at 350\u00b0 for 45 minutes.