Sarcie's Chicken Mexicali

This is my sister's favorite dish that my mom makes. It's a wonderful mexican-inspired casserole of layers of corn tortillas, cheese, and a creamy chicken, black bean, and green chili mixture. A great use for leftover chicken.*Edited per reviewers suggestions that it was too runny. Should set up fine now. Saucy but not runny.*

• Ready In: 1 hr 5 mins
• Serves: 8-10

Ingredients

• Layer 1

• 12  corn tortillas, cut into fourths

• Layer 2

• 4  cups  cooked chicken, cut into chunks
• 1 (10 1/2ounce) can  cream of mushroom soup
• 1 (10 1/2ounce) can  cream of chicken soup
• 1  cup sour cream
• 1⁄8 teaspoon  onion salt
• 1⁄8 teaspoon  garlic salt
• 1 (4 ounce) can green chilies
• 1 (3 7/8ounce) can  sliced  olives, drained
• 1 (14 ounce) can black beans, drained and rinsed

• Layer 3

• 1⁄2 lb monterey jack cheese, grated
• 1⁄2 lb cheddar cheese, grated

Directions

1. Combine all the layer 2 ingredients in a large bowl.
2. Put layer 1(the tortillas) in the bottom of a 9x13 baking dish.
3. Spread layer 2(chicken mixture) over the tortilla's.
4. Spread layer 3(cheeses) over the chicken mixture.
5. Bake at 375* for 45 mins until hot and bubbly. Let stand 15 minute before serving.