Chicken Enchilada Casserole

Chicken Enchilada Casserole

2 cups cooked and diced chicken
12 corn tortillas
2 small cans red enchilada sauce
2 cans cream of chicken soup (I use 98% fat free)
1 can olives, sliced
2 (4 oz) can diced green chilies (I use mild)
2 cups (approx) grated cheddar cheese

Mix soup, chicken. chilies, and olives in bowl. In 9 X 13 pan (or 2 8X8's) layer as follows:
Enough enchilada sauce to cover bottom, tear half of tortillas and lay across bottom, cover with half of soup/chicken mix, enchilada sauce, cheese, torn tortillas, soup/chicken mix, enchilada sauce and top with remaining cheese. Bake 30-40 min (until bubbly) at 350 degrees. (Or freeze, thaw and then bake!)