Chicken Enchalada Casserole


12 Corn Tortilla Shells
2 Cans Cooked Chicken
1 cup Chicken Broth
1 Can Sliced Olives
1 Can Chili
1 14oz can Herdez Green Chili Salsa
2 cans Cream of Chicken Soup
Shredded Cheese


1. Rip or Cut 12 Tortilla Shells into bite size pieces.


2. In a large bowl mix together Cooked Chicken, Chicken Broth, Sliced Olives, Chili, Herdez Green Chili Salsa, and Cream of Chicken Soup.


3. Spray a 9"X13" inch pan with cooking spray. Then pour in your ingredients. Top with shredded cheese. 

4. Bake at 350° for 30 to 40 minutes.


5. When serving top with sour cream and crunched tortilla chips.