GREEN CHILE CHICKEN TORTILLA CASSEROLE

Green Chile Chicken Tortilla Casserole image

Provided by Cindee Vett

Time 1h45m

Number Of Ingredients 12

6 c chicken stock
6 large chicken breasts, boneless and skinless
2 large onions, diced
6 stalk(s) celery, chopped
4 oz cream cheese
1 can(s) cream of chicken soup
2 lg. can(s) diced green chiles
1/2 c green chile enchilada sauce
1 pkg flour tortillas, cut into strips
1 can(s) sliced olives
4 c mozzerella cheese, shredded
2 c cheddar cheese, shredded

Steps:

1. In a large pot, add chicken stock and chicken breasts. Lightly salt. Boil chicken until cooked through and tender. Remove from stock and let cool. Reserve 1/2 to 3/4 cup of stock. Set aside.
2. In a nonstick sauce pan, add some of the reserved stock, about 1/8 cup. Add the chopped celery and diced onions. Cook until tender. Add the diced greens chiles. Soften the cream cheese in the microwave. In a large bowl, add the chicken soup and softened Add the diced chicken, onion, celery and green chile mixture. Add 2 c. mozzerella and 1 cup cheddar. Stir until well combined.cream cheese. Dice the chicken into bite sized pieces.
3. Cut the tortillas in strips. Spray a large baking dish with nonstick spray and line the bottom with a layer of tortilla strips. Spoon 1/3 of the chicken mixture over the tortillas, spread evenly. Cover with a thin layer of shredded cheddar & mozzerella. Add another layer of tortilla strips. Repeat until you have used all of the chicken mixture, ending with a layer of tortilla strips.
4. Place casserole in oven, preheated to 350 degrees and bake for 25 minutes. Remove frome oven, cover with remaining cheddar/mozzy and sprinkle chopped olives over the casserole. Return to oven and bake an additional 10 minutes. Remove from oven, let sit for about 10 minutes, then serve.