Source:

Bret Bagne

Serves/Makes:4

Ingredients

• 2 cups (475 ml) cooked chopped boneless chicken
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 small can of diced mild green chiles
• 1 cup (225 ml) cheddar cheese
• 1 cup (225 ml) Monterey Jack cheese
• 1 package medium size flour tortillas
• 1 medium onion, chopped
• Olives, sliced

Preparation

• In a medium bowl mix the cans of soup and chiles.
• In a 9 x 13 inch casserole dish, layer a small amount of soup mixture to keep first layer from sticking to the pan.
• Layer sliced tortillas, soup mix, cheese, and onions, until done.
• Add sliced black olives on top.
• Cook in a 350 degree (175 C.) oven for about 45 minutes or until hot and bubbly.

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