Chicken Enchilada Casserole - cooking recipe

Ingredients

1 chicken or equivalent, cooked, boned and cut up
2 cans cream of chicken soup
1 pkg. sour cream or to taste
1 small can green chilies
6 to 8 medium flour tortillas
1 to 1 1/2 lb. cheese (Jack and Longhorn), grated
black olives, sliced (to taste)
1 tsp. oregano
chicken broth (if needed)

Preparation

Cook, skin, debone and cut up chicken.
Make a sauce of soup, sour cream, chilies and oregano.
Add chicken broth if sauce is too thick.
Put chicken and sauce in a large bowl.
Add torn up tortillas and a portion of the cheese; stir.
Put all in a large casserole dish.
Sprinkle with remaining cheese and sliced black olives.
Bake at 350\u00b0 for 1 hour.