Chicken Enchilada Casserole

Chicken Enchilada Casserole
by: Claudia Soholt

4 cups cooked, diced Chicken
1 can Cream of Chicken Soup
1 can Milk
1 - 4 oz can sliced Olives
1 pkg Flour Tortillas
Shredded Cheese, to taste
Chili Powder

Directions: Cook and dice chicken, Mix soup and milk together. You can also add some chili powder to spice it up. Mix some of the soup mixture with the chicken. Add the olives and 1 cups shredded cheese. Pour some of the soup mixture into the bottom of a 9X13 pan. Put down a layer of tortilla shells and spread 1/2 of chicken mixture. You can add a layer of cheese if you would like. Then repeat the layering process ending with a tortilla layer. Top with shredded cheese. Spray some aluminum foil with cooking spray and cover. Bake in oven for 1 hour at 350 degrees.