Chile Chicken Bake
Ingredients
Meat from one boiled chick (*reserve stock)
2 cans ea. cream of chicken & mushroom soup
1 can full stock
1 7oz. can diced green chilies
1 lb. shredded cheddar cheese
1 can pitted black olives (optional)
1 pkg flour tortillas
Instructions
Boil chicken until it easily falls off bones.
Remove from pot reserving the stock, let cool some and pick off chicken pieces from bones being careful not to leave any small shards of bone with chicken.
Slice tortillas into 1" strips and mix soups together with chilies & *stock.
Spray two 8x9" baking pans with cooking spray and layer (starting with strips as with lasagna noodles), followed by 1/4 of the chicken pieces then soup, then cheese (in that order).
Make 2 layers in each pan and bake 30 minutes at 350°.
Freeze one after pan cools some for an easy heat & serve meal!