Chicken Tex Mex Bake!

I got this recipe from one of my Gooseberry Patch Cookbooks. I will say that the taste was pretty good, but there are a few things I would change next time. For one, I will use chicken tenders instead of the canned chicken, I'm not a big fan of the canned taste. I also think that I will fry up the chicken tenders AND the onion before adding it to the rest of the ingredients. 

 

CHICKEN TEX MEX BAKE

 

2 12-1/2 oz. cans chicken, drained and shredded 

2 10 oz. cans mild red enchilada sauce 

10-3/4 oz. can cream of chicken soup 

4 oz. can diced green chiles 

14 1/2 oz. can diced tomatoes 

2 1/2 c. shredded Mexican blend cheese, divided 

1 c. sour cream 1/2 c. onion, diced 

1/2 t. pepper 10 flour tortillas, cut into 1-inch squares and divided 

1/2 c. sliced black olives 

 

Combine first 5 ingredients and half of the cheese;  mix well. 

 

Blend in sour cream, onion and pepper; set aside. 

 

Arrange half the tortillas over the bottom of a 13"x9" baking pan sprayed with non-stick vegetable spray. Spoon a layer of chicken mixture over tortillas. 

 

Repeat layering, ending with chicken mixture on top. Sprinkle with remaining cheese; top with olives. 

 

Cover lightly with aluminum foil; bake at 350 degrees for 40 minutes, or until hot and bubbly. 

 Serves 8.