Chicken Enchilada Casserole
  • 2/3-cup milk
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 small can green chilies
  • 1-cup sour cream
  • 5 green onions, chopped
  • 1 can sliced black olives (pitted)
  • 4 cups diced, cooked chicken breast
  • Shredded cheddar cheese
  • Flour tortillas
  • any flavor Golden Valley salsa


    • Mix first 8 ingredients together.
    Tear tortillas into bite-size pieces.
    In a 9x13" pan layer half of torn tortillas.
    Cover with half of sauce and then grated cheese.
    Layer again with tortillas, sauce and then cheese.
    Bake at 350 degrees for 45 minutes.
    Let set 15 minutes before serving.
    Serve with salsa.



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