Chicken Tex-Mex Bake

Name: Chicken Tex-Mex Bake
Ingredients: 2 (12 1/2 oz.) cans chicken, drained and shredded; 2 (10-oz.) cans mild red enchilada sauce; 1 (10 3/4 oz.) can cream of chicken soup; 1 (4 1/2-oz.) can diced green chiles; 1 (14 1/2-oz.) can diced tomatoes; 2 1/2 cups shredded Mexican-blend cheese, divided; 1 cup sour cream; 1/2 cup diced onion; 1/2 teaspoon pepper; 10 flour tortillas, cut into 1-inch squares and divided; 1/2 cup sliced black olives

11 ingredients

1 steps

Ingredients

2 (12 1/2 oz.) cans chicken, drained and shredded
2 (10-oz.) cans mild red enchilada sauce
1 (10 3/4 oz.) can cream of chicken soup
1 (4 1/2-oz.) can diced green chiles
1 (14 1/2-oz.) can diced tomatoes
2 1/2 cups shredded Mexican-blend cheese, divided
1 cup sour cream
1/2 cup diced onion
1/2 teaspoon pepper
10 flour tortillas, cut into 1-inch squares and divided
1/2 cup sliced black olives

Directions

1

["Combine first 5 ingredients and half the cheese; mix well. Blend in sour cream, onion and pepper; set aside.", "Arrange half the tortillas over the bottom of a greased 13\"x9\"" baking pan. Spoon half the chicken mixture over tortillas. Repeat layers