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Makes 8 to 10 servings.

Ingredients
1 dz. corn tortillas
2 cans cream of mushroom soup
1 can sliced olives
1 small can diced green chiles
16 oz. sour cream
1 bunch green onions, chopped
2 kinds of grated cheese, enough to cover top of casserole (cheddar and Monterey jack suggested)

Directions
In oil, fry tortillas until crisp.
Let cool, then crumble into a mixing bowl.
Mix in all remaining ingredients.
Pour into casserole dish and top with grated cheese.
Cook at 350° for 35 - 40 minutes.

The Cook:  Robin Morgan Sabala Keywords: casseroles, chicken, corn tortillas, cream of mushroom soup
Category: Odds & Ends
Cookbooks: The Sears Sun
Recipe #53 was added on April 22, 2006 by deebeeeff and last updated on November 04, 2021.


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