CHICKEN TORTILLA CASSEROLE
1 can cream of mushroom soup
1 can chicken of chicken soup
1 can diced green chiles
1 # monterey jack cheese shredded
chicken breasts (boned and cooked)*
corn tortillas cut into strips - I use about 12
black olives **
I mix all of the above together in a 9 x 13 baking dish
saving some cheese for the top.
I usually make salsa with more tomatillos than normal
and spread it over the mix before putting the shredded
cheese on top.
Bake 350 for 45 minutes to an hour.
* I use the chicken tenders from Costco and usually
use about 15 pieces cut into bite size pieces. I
do not cook them first. They cook just fine in the
** I don't add these - Trish doesn't like them