Chicken Enchilada Casserole - cooking recipe

Ingredients

3 c. chopped cooked chicken
8 flour tortillas
1 can cream mushroom soup
2 cans cream chicken soup
1 (4 oz.) can chopped green chilies
1 (4 oz.) can chopped black olives
1/2 c. milk
1 1/2 c. grated Monterey Jack cheese
1 c. grated Cheddar cheese

Preparation

Grease 9 x 13 pan. Make sauce of soups, milk, olives and chilies. Cut tortillas into 3/4-inch strips. Make layers of sauce, chicken, tortillas and Monterey Jack cheese. Top with Cheddar cheese. Bake at 350\u00b0 for 45 minutes or until bubbly. Best if made in morning or day before and refrigerated until ready to cook.