Chicken Tex-Mex Bake

Chicken Tex-Mex Bake - Serves 8

Gooseberry Patch Homestyle Family Favorites

2 (12.5 oz) cans chicken, drained and shredded

2 (10 oz) cans mild red enchilada sauce

1 can cream of mushroom soup

4.5 oz. can diced green chiles

14.5 oz can diced tomatoes

2 1/2 cups shredded Mexican-blend cheese, divided

1 cup sour cream

1/2 cup diced onion

1/2 tsp. pepper

10 flour tortillas, cut into 1-inch squares and divided

1/2 cup sliced black olives

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 13x9" baking pan. Spoon half the chicken mixture over tortillas. Repeat layers, ending with chicken mixture on top. Sprinkle with remaining cheese; top with olives. Cover loosely with foil; bake at 350 for 40 minutes or until hot and bubbly.