Ingredients
1 ¾ chicken tenders (approx 23)
8 flour tortillas
1 can diced green chilis
½ cup black olives, chopped
½ small onion, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
¾ cup milk
1 ½ cups cheddar cheese, grated
1 ½ cup monterey jack cheese, grated
Directions
Preheat oven to 350. Grease a 9x13” pan. Cut the tortillas into quarters. Cook chicken tenders (in oven or fry in butter) until done. Mix chilis, olives, onion, soups, and milk; place half of the tortillas in 9x13: pan. Layer half of the chicken tenders on top, then pour ½ soup mix over chicken and top with ½ of each cheese. Repeat a second layer. Bake in oven for 45 minutes or until cheese bubbles. Serve 4-6.