Chicken Enchilada Casserole

1 whole chicken – cooked

1 (26 oz) can cream of mushroom soup

2 (3.08 oz) cans sliced olives

2 (7 oz) cans green chiles drained & diced

1 block sharp cheddar cheese – shredded

1 medium white onion – diced

2 dozen corn tortillas

Shred chicken; combine soup, olives, green chiles and cheese

(save part to top casserole) and onion. Mix chicken with combined ingredients. Cut tortillas in half; dip in oil until soft; line baking sheet with tortillas; top with chicken

mixture. Layer tortillas and chicken mixture (2 to 4 layers depending upon the depth of your sheet). Top with shredded cheese. Bake in 350 degree oven until the cheese is bubbly.

Submitted by: Gloria Lopez