Tanner's Enchilada Casserole

Submitted by Mika G.

"My son Tanner used to help me make this yummy casserole. It's his favorite! It's really easy with the can chicken but I usually just roast a few breasts and chop them up. It has more flavor that way."

 

• Ready In: 55mins
• Ingredients: 10
• Serves: 6

ingredients

• 4 chicken breasts, cooked and chopped
• 2 (10 3/4 ounce) cans cream of chicken soup
• 1 (16 ounce) sour cream
• 2 (4 ounce) cans green chilies
• 2 cups cheddar cheese (divided)
• 1⁄4 cup green onion, chopped
• 1⁄2 teaspoon cumin
• 24 corn tortillas
• 1 (2 1/4 ounce) can black olives (to garnish)
• green onion (to garnish)

directions

1. Mix chicken, soup, sour cream, green chilies 1 1/2 cups cheddar cheese, 1/4 cup green onions and cumin together in a large bowl.
2. Grease a 9x13 inch pan and cover the bottom with a very small amount of chicken mixture. Top with quartered tortillas.
3. Top that with half of the chicken mixture and repeat.
4. Top with 1/2 cup cheddar cheese, black olives and green onions.
5. Bake at 350 for 45 minutes.