This is one of our hardy favorites. Not sure if I shared this one before but just in case, here it is. In addition to dinner, the leftovers make an excellent Sunday Brunch. Simply crack a few eggs on the top and bake until the eggs are cooked. Be sure to add salsa for an extra little zip.


CHICKEN TORTILLA

6 Skinless Chicken Breasts
2 Cans each of Cream of Mushroom & Cream of Chicken Soup
4 Sm. Cans of Diced Ortega Chilies
1 Lg. Can Sliced Black Olives
2 Balls of Mozzarella Cheese
Flour Tortillas

Cook chicken, shred it and set it aside.
Mix the soups, chilies and olives and set aside.
Spray a baking dish with PAM and then place pieces of torn tortillas on the bottom.
Cover with shredded chicken and top with soup mixture.
Top this with another layer of torn tortillas.
Cover with more chicken and soup mixture.
Top to sliced Mozzarella Cheese.
Bake at 350 degrees until it bubbles.
Serve with crusty rolls and butter.

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