Easy Chicken Enchilada Casserole

I made this the other night and it turned out really nicely. Much easier than rolling each individual tortilla. I only used one large chicken breast and it turned out fine. This recipe serves a small family, so you need to double if you are having company (I like using cream of mushroom soup and cream of chicken when doubling). This is from memory so hopefully it works out allright.

Preheat oven: 350 dregees

Ingredients:

2-3 chicken breasts
8 -10 small corn tortillas, broken up
1 can cream of chicken soup
1 small can of green chiles
8 oz. sour cream
1-2 cups shredded cheese (mild cheddar or colby mix)
1/4 cup chopped green onions (optional)
1/4 cup chopped olives (optional)

1. Boil chicken breasts or chop them and cook in olive oil. If you boil, you can shred the chicken after it has cooled and it goes much further.
2. Mix soup, chiles, sour cream, and cooked chopped/shredded chicken in a bowl.
3. Grease 8x8 pan, layer bottom with small amount of soup mixture, 1/3 of tortillas, then 1/3 of soup/chicken mixture, and 1/3 of cheese.
4. Continue to layer until you are out of ingredients, finish with cheese on top, garnish top with green onions and olives.
5. Cover with foil and bake for 30 minutes at 350 degrees. Remove foil and bake another 10 minutes, or until sides are bubbling and cheese is melted.

We usually put lettuce and salsa on top. Enjoy!