October 4, 2008

Chicken Enchilada Casserole

1 10 oz enchilada sauce
1 can cream of mushroom soup
4 tortillas
1 lb chicken breasts cubed
1 1/2 c. monterey jack cheese, shredded
1 can sliced olives
1/4 c. green onion, chopped

Mix together enchilada sauce with soup, add chicken. Layer in a 8x8 casserole dish: tortilla, chicken mixture, sprinkle with cheese, olives, and green onion. Repeat ending with tortilla top with cheese. Bake at 350 degrees for 45 minutes covered.