Mexican Chicken Casserole - cooking recipe

Ingredients

1 can cream of mushroom soup
1 can cream of chicken soup
1 (7 oz.) bottle green taco sauce
1/2 c. milk
whole cooked chicken, cut up
15 oz. can chili
2 c. grated Cheddar cheese
1 can sliced black olives
12 corn tortillas, quartered

Preparation

Combine cream soups with taco sauce and milk.
Dip tortillas in mixture and line bottom of 2 or 3-quart casserole dish.
Add half of the chicken, chili and cheese, forming a layer.
Repeat tortilla layer, ending with cheese.
Sprinkle olives over top. Bake, uncovered, at 350\u00b0 for 30 minutes.