Ingredients:
12 corn tortillas, cut into fourths
4 cups cooked chicken, cut into chunks
1 (10 1/2 ounce) cans cream of mushroom soup
1 (10 1/2 ounce) cans cream of chicken soup
1 cup sour cream
1/8 teaspoon onion salt
1/8 teaspoon garlic salt
1 (4 ounce) cans green chilies
1 (3 7/8 ounce) cans sliced olives, drained
1 (14 ounce) cans black beans, drained and rinsed
1/2 lb monterey jack cheese, grated
1/2 lb cheddar cheese, grated
Directions:
Combine all the layer 2 ingredients in a large bowl.
Put layer 1(the tortillas) in the bottom of a 9×13 baking dish.
Spread layer 2(chicken mixture) over the tortilla’s.
Spread layer 3(cheeses) over the chicken mixture.
Bake at 375* for 45 mins until hot and bubbly. Let stand 15 minute before serving.
Servings: 8-10
Time preparation: 20 min.
Time total: 65 min.