CHICKEN ENCHILADAS CASSEROLE

Submitted by: Kimberly Waite

Ingredients:

     4         chicken breasts, cooked and shreaded.
     12        corn tortillas
     1 can     cream of mushroom soup
     1 can     green chili enchilada sauce
     2 cups    sheaded chedder cheese

Procedure:
Heat together cream of mushroom soup, cream of chicken soup, and enchilada sauce. Add chicken. Spray a 9X13" pan with cooking spray. Place 6 tortillas in pan. Ad 1/2 of sauce mixture. Sprinkle with 1/2 of cheese. Repeat with remaining ingredients. Bake at 350 degrees for 40 minutes. Serve with sour cream, olives, lettuce and tomatoes. Serves 6-8.

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