Sour Cream Chicken Enchilada Casserole

My mom made this when I was growing up. *Cook time does not include boiling chicken. Can also use a store bought rotisserie chicken cut into bite-size pieces.*

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 3 -4  chicken breasts
• 10  ounces  cream of chicken soup
• 1  cup sour cream
• 6  ounces mild green chilies
• 8 -12  ounces  shredded monterey jack cheese
• 6  ounces black olives (optional)
• 6 -8  flour tortillas (depends on size)

Directions

1. Boil chicken, cool and shred into bite-size pieces.
2. Place chicken, soup, sour cream, green chilies and olives (optional) in a bowl and mix well.
3. Cut tortillas in ½ or ¼ (your preference) and layer on the bottom of a greased (spray with cooking spray) casserole dish so entire bottom is covered.
4. Spoon 1/3 mixture on top of tortillas
5. Top with 2-3 oz shredded cheese (enough to cover chicken mixture).
6. Repeat tortilla, chicken filling and cheese layers two times
7. Bake at 350°F until cheese is melted and casserole is heated through; approximately 30-45 minutes.
8. Note: Depending on the desired thickness of the casserole you can use a 9x13 or 8x8 baking dish.
9. *This can also be made with corn tortillas however they will be a little chewy*.