JEN'S FIREHOUSE CHICKEN ENCHILADA CASSEROLE

Jen's Firehouse Chicken Enchilada Casserole image

Provided by Jen Frame @chickofgrace

Categories Chicken

Number Of Ingredients 10

2 cup(s) shredded cheddar cheese
2 cup(s) shredded mozzarella cheese
2 tablespoon(s) olive oil
1 large white onion, diced small
4 ounce(s) can diced green chilis
10 ounce(s) can cream of mushroom soup
8 ounce(s) slices black olives
4 large flour tortillas, each cut into 6 pie shaped wedges
1 cup(s) salsa(whatever kind you like)
4 cup(s) diced, cooked chicken meat

Steps:

Preheat oven to 325 degrees F, and lightly grease a 9inch x 13inch baking pan.
In a small bowl, toss the grated cheese together and set aside.
In a large frying pan, heat the oil over medium heat. Add onion and saute until soft.
Stir in the green chilis, soup and half the cheese.
Cook, stirring constantly, over medium-low heat until the cheese melts.
Line the bottom of the prepared baking pan with 9 of the tortilla wedges
Spead evenly with 1/2 cup of salsa
Cover evenly with 2 cups of chicken, then 1/2 the cheese sauce
Repeat the layers: first the remaining tortilla wedges, then salsa, then chicken, then cheese sauce.
Top with the remaining shreded cheese.
Bake uncovered at 325 degrees for 50 mintues or until hot and bubbly.
Let stand on a wire rack for about 10 minutes.