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Chicken Enchilada Casserole

Submitted by TexasRed

Ingredients

1 Tbs oil
2 large cooked chicken breast halves-diced
1 onion-diced
1 small can chopped green chiles
1 teaspoon minced garlic
1 5-6oz can ripe olives-sliced
1 10oz can green enchilada sauce
2 cans Campbell Creamy Chicken Verde soup
1 cup sour cream
12 corn tortillas
12 oz grated Cheddar-Jack mix cheese
1/2 bunch of cilantro

Directions

Cook onion and garlic in oil until softened, add olives, chiles, chicken and enchilada sauce, stir until hot.

Mix soup with sour cream. Put 1/3 in bottom of 9X13 pan, arrange half the tortilla s over, add all of chicken mixture and half the cheese. Top with remaining tortillas and the rest of the soup mixture.

Cover and cook at 350 for 1 hour. Top with rest of cheese and chopped cilantro..

Serve with refried beans and a salad.