Chicken Enchilada Casserole - cooking recipe

Ingredients

9 corn tortillas
1 (28 ounce) can tomatoes
2 cups cooked chicken, shredded
4 scallions, chopped
1 (7 ounce) can diced green chilies
1 (2 1/4 ounce) can sliced olives
1 1/2 cups sour cream
2 cups cheddar cheese, shredded

Preparation

Preheat oven to 350. In a 12x8 inch baking dish, place 3 tortillas. Layer on 1/3 of the tomatoes, chicken, scallions, chilies, olives sour cream and cheese.
Cover with 3 more tortillas. Repeat the layering process twice, ending with tomatoes and cheese.
Bake, uncovered, for about 35 minutes or until bubbly and heated through.