Chicken Tortilla Casserole

Chicken Tortilla Casserole 2-3 cups of cooked and diced chicken 1 can of cream of mushroom soup 1 jar of Salsa Verde (it’s the green one) 2 cups of milk ½ cup of diced onion 1 can of olives (sliced) 1 package of corn tortillas Shredded cheese In a large bowl combine the chicken, cream of mushroom soup, salsa, milk, onion, and olives. Stir well. If you let your 3 year old child stir the mixture, as I did, be prepared to clean up the mixture from the counter. Once the ingredients are combined, take your corn tortillas and cut them in half. I used 8 tortillas in my casserole, but since every brand has a different sized tortilla you might need as many as 12. First Layer - Chicken mixture Pour about half of the mixture into the bottom of a 9×13 pan. (In our house we call this the brownie pan.) Layer 2 - Tortillas On top of the mixture arrange the tortillas so they form a solid layer. Layer 3 - Shredded Cheese On top of the tortillas sprinkle a layer of cheese. Layer 4 - Rest of the Chicken Mixture Add the remaining mixture on top of the cheese. Layer 5 - More Tortillas Add another layer of tortillas. Layer 6 - More Shredded Cheese Add another layer of cheese. Make sure your cheese covers the entire top of the casserole otherwise your tortillas will curl up on the sides and get brown. Bake in the oven for 30-35 mins at 350 degrees until the cheese is bubbly. Let sit for at least 15 mins after taking it out of the oven. Otherwise, it will be a little soupy.