Mexican Casserole

This is basically chicken enchiladas, but not rolled up, rather casserole style. I like this because you can throw it together really fast in the morning and then just put it in the oven when you are ready for dinner. Really Easy!

2 cups cubed cooked chicken

1 can cream of chicken soup

1 soup can of milk

4 oz. diced green chilies

1 small container sour cream

1 package flour tortillas

grated cheddar cheese

sliced olive (optional)

Mix and boil the first five ingredients. Put a small amount on bottom of 9x13 casserole dish so doesn't stick. Layer torn tortillas on bottom on casserole, add a layer of soup mixture, and a layer of cheese. Repeat and end on top with a layer of tortillas and cheese, then if you want sprinkle the olives on top. Bake at 375 for 45 minutes. When I took this out of the oven it was a little runny, but as I let it cool for about 10-15 minutes it set and was the right consistency. This was really easy to make and good also. Enjoy!