Chicken Fiesta Casserole

This is a recipe that my mom made a lot when we had left over tortillas. I loved it when the tortillas were crunchy and smothered in cheese. :D Posted for Zaar World Tour 05

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 1  lb  chopped chicken
• 1  onion, diced
• 1  green pepper, chopped
• 1  red pepper, chopped
• 1 (16 ounce) jar salsa (optional)
• 1 (14 1/2ounce) can diced tomatoes, undrained
• 1 (14 ounce) can  cream of mushroom soup
• 1 (10 ounce) package frozen corn, thawed
• 12  corn tortillas (6 inch)
• 1  lb  shredded sharp cheddar cheese, divided
• 1 (4 ounce) can black olives

Directions

1. PREHEAT oven to 375°F
2. Brown the chicken with the onion and peppers in a large skillet, stirring frequently; drain.
3. Stir in salsa, cream of mushroom, tomatoes and corn; bring to boil.
4. Place 6 tortillas, overlapping as necessary onto the bottom of a 13x9 baking dish. Spoon the chicken mixture over tortillas; top with 1 cup of the cheese. Top with the remaining 6 tortillas. Cover with foil.
5. BAKE 25 to 30 minutes or until heated through.
6. Remove from oven; uncover. Sprinkle with the remaining cheese.
7. Turn off the oven and replace the dish untils the cheese is melted.
8. Serve hot with a salad, chips or cold fruit on the side. Don't forget the sour cream!
9. Note: Sometimes Mom would add spices or salsa to the cheese topping. Or Ortega chiles. I loved it when she added some salt & pepper with garlic and the the Ortegas. This is still one of my favorite meals. :D. Especially when we had a fruit salad on the side.