Simply stated...my family loves this dish!
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 c. shredded Mexicanblend cheese, divided
1 c. sour cream
1/2 c. onion, diced
1/2 t. pepper
10 flour tortillas, cut into 1-inch squares and divided
1/2 c. sliced black olives
Combine first 5 ingredients 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 13"x9" 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 lightly with aluminum foil; bake at 350 degrees for 40 minutes, or until hot and bubbly. Serves 8.
Casseroles really taste better if they’re made in advance to allow the flavors to blend. Make one the night before, then pop in the oven to bake the next day for dinner.