Chicken Enchilada Casserole - cooking recipe

Ingredients

3 -4 chicken breasts
10 ounces cream of chicken soup
1 cup sour cream
6 ounces mild green chilies
8 -12 ounces shredded monterey jack cheese
6 ounces black olives (optional)
6 -8 flour tortillas (depends on size)

Preparation

Boil chicken, cool and shred into bite-size pieces.
Place chicken, soup, sour cream, green chilies and olives (optional) in a bowl and mix well.
Cut tortillas in 1/2 or 1/4 (your preference) and layer on the bottom of a greased (spray with cooking spray) casserole dish so entire bottom is covered.
Spoon 1/3 mixture on top of tortillas
Top with 2-3 oz shredded cheese (enough to cover chicken mixture).
Repeat tortilla, chicken filling and cheese layers two times
Bake at 350\u00b0F until cheese is melted and casserole is heated through; approximately 30-45 minutes.
Note: Depending on the desired thickness of the casserole you can use a 9x13 or 8x8 baking dish.
*This can also be made with corn tortillas however they will be a little chewy*.