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Chicken Enchilada Casserole
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Preheat oven to 400 degrees.


5 large chicken breast- cubed
Small onion chopped
2 tbl margarine
1 small can chopped olives
1 can mushrooms, sliced
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup chicken broth
8 oz. sour cream
2- 2 ˝ cup shredded cheddar cheese
1 package flour tortillas, cut in to bite size strips


Sauté onion in butter, add olives sauté. Then add chicken and mushrooms. Cook about5 min until chicken is mostly cooked. Set aside.

In separate bowl mix together soup and sour cream, then chicken broth.

You may use 8-inch square pan or 11 X 13 pan, 8-inch pan is 3 layers, 11-inch is 2 layers.

Bottom layer with tortilla strips, then chicken mixture, then soup mixture, and then cheese. Bake covered 35 min, uncovered 10-15 min.

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