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Easy Enchilada Casserole

A creamy, picante Tex-Mex enchilada casserole. Garnish with sour cream and black olives, if preferred.

Ingredients :

1 (10.Seventy five ounce) can condensed cream of fowl soup
four cooked skinless, boneless chook breast halves, chopped
eight oz. Sour cream
½ cup chopped inexperienced onions
three cups salsa
1 (4 ounce) can diced green chiles
four cups shredded Monterey Jack cheese
12 (8 inch) flour tortillas

Instructions :

Prep :	Cook : 810M	Ready in :

Notes :

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