Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Chicken Tortilla Bake




Source of Recipe


Steph's Country Kitchen Goodness


List of Ingredients




3 cups shredded cooked chicken

1 can (4 ounces) chopped green chilies

1 can (2-1/4 ounces) sliced black olives, divided

1 cup chicken broth

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 small onion, finely chopped

12 corn tortillas

2 cups (8 ounces) shredded Monterey Jack cheese, divided


Recipe



1. In a bowl, combine the chicken, chilies, half of the olives, broth, soups and onion; set aside.

2. Warm tortillas in the microwave according to package directions.

3. Layer half of the tortillas on the bottom of a greased 13x9-inch baking dish (they will slightly overlap). Top with half of the chicken mixture and half of the cheese. Repeat layers.

4. Bake, uncovered, at 350º for 30 minutes. Garnish with remaining olives. Yield: 6 servings.