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From Simone Abbott, Southern California
Chicken Enchilada Casserole
Boil chicken for about 40 minutes; cool and shred. In frying pan, add oil, diced onion, and green chilies. Add salt, pepper, and garlic powder. Add mushroom soup and sour cream. Simmer 15 minutes, then add chicken. In another frying pan, heat tortillas, cut into strips. Layer in casserole pan, starting with tortillas, then sauce, then tortillas, and top with sauce. Sprinkle cheese and olives over top. Heat in a 400-degree oven for 15 to 20 minutes or until cheese is melted.
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