Chicken Enchilada Casserole - cooking recipe

Ingredients

2 whole chickens
3 stalks celery
1 pkg. corn tortillas (12)
1 can green chilies, diced
6 green onions, chopped
1 lb. Cheddar cheese, grated
1 can cream of mushroom soup
1 can chicken soup or broth
1 can ripe olives, chopped
2 carrots
1 onion
salt and pepper

Preparation

In large pot, cover whole chickens with water.
Add carrots, onion and celery.
Bring to boil, then simmer for about 2 hours. Remove chicken and vegetables from pot.
Debone chicken and cut up.
Cut tortillas into quarters and layer on bottom of greased casserole dish.
Arrange a layer of chicken and vegetables, olives, chilies, onions and cheese.
Repeat a layer.
Mix soups and pour over top.
Let soak through.
Top with more cheese and bake at 350\u00b0 for 45 minutes.