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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 350� for 30 minutes. Garnish with remaining olives. Yield: 6 servings.