Charlene's Recipe

Chicken tex mex bake

Category: Best ever casseroles

Serves 8

2(12 1/2 oz) cans chicken, drained and shredded
2 (10 oz) cans mild red enchilada sauce
10 3/4 oz can cream of chicken soup
4 oz. can diced green chiles
14 1/2 oz can diced tomatoes
2 1/2 cup shredded Mexican blend cheese, divided
1 cup sour cream
1/2 cup onion, diced
1/2 tsp pepper
10 flour tortillas, cut into 1 inch squares and divided
1/2 cup sliced black olives

Combine chicken, enchilada sauce, cream of chicken soup, green chiles and tomatoes and half of the cheese; mix well. Blend in sour cream, onion and pepper; set aside. Arrange half the tortillas over the bottom of a 13x9 inch baking pan sprayed with non stick vegetable spray. Spoon a layer of chicken mixture over tortillas. Repeat layering, ending with chicken mixture on top. Sprinkle with remaining cheese; top with olives. Cover tightly with aluminum foil; bake at 350 degrees for 40 minutes, or until hot abd bubbly.