MEXICAN CHICKEN CASSEROLE
3 chicken breasts, cooked and chopped
12 corn tortillas
1 can cream of celery soup
1 can cream of chicken soup
1 cup sour cream
1 small can diced green chilies
1/2 chopped onion, sauteed
2 c. shredded cheddar cheese
2 c. jack cheese
1 small can chopped black olives
Mix chicken, soups, chilies, sour cream and onion. Cut tortillas in half and very quickly cook in hot vegetable oil, just until soft. Layer half of tortillas in bottom of 9×13 pan. Cover with half of chicken mixture then sprinkle with half of cheese. Repeat layers again then top with olives. Bake at 350 degrees for 30-40 minutes.
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