Southwestern Green Chili Enchiladas Casserole

I got this recipe from a cookbook called Comida Sabrosa that I purchased at the ranger station at Bryce Canyon National Park. I've made it many, many times. This is a favorite of my husband's. I've made it both ways, with chicken and grond meat. Both are good but my favorite is to use smoked chicken.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1 1⁄2 lbs  ground meat, or
• 1 1⁄2 lbs  shredded chicken
• 1⁄2 cup  chopped onion
• 2  garlic cloves, minced
• 12  corn tortillas
• 2 (14 ounce) cans  cream of mushroom soup
• 1  cup  chopped green chili pepper
• 1 (2 3/4ounce) can  chopped ripe olives
• 1  lb  longhorn cheese, grated
•  oil (for frying)

Directions

1. Brown ground meat, if using.
2. Fry tortillas in oil, drain on paper towels.
3. Mix soup, chili and olives to make sauce.
4. Layer meat, 1/3 of cheese, tortillas, another 1/3 of cheese, sauce, then remaining cheese in baking dish.
5. Cover dish with foil and bake at 350 for 35-45 minutes.