Enchilada Casserole - cooking recipe

Ingredients

12 corn tortillas
2 cans cream of chicken soup
1 small can chopped green chiles
1 small can chopped black olives
1/2 c. milk
3 c. grated Cheddar cheese
3 tsp. oil

Preparation

Mix soup, chiles, olives and milk; set aside.
Cut tacos into quarters and fry in oil for about 1 minute.
Do not let them get hard.
Layer soup, tacos and cheese in a 13 x 9 x 2-inch baking pan.
Bake at 350\u00b0 for 45 minutes.