Chicken and Cheese Enchilada Casserole

From Purple Sage and Other Pleasures

Submitted by Sheila

Ingredients
3 T butter
1 large onion
4 C Creamed Base Soup (Sheila: I used 3 cans of Cream of Chicken Soup)
1 8-ounce can salsa
1 4-ource can sliced ripe olives
1/2 C milk or chicken broth
2 C sour cream
1 pkg small corn tortillas
6 whole chicken breasts, cooked and cut into small pieces
1 pound Cheddar cheese, shredded

Directions
In large skillet, melt butter and saute onion until soft. Add soup base, chilies, salsa, olives, milk and sour cream. Line a greased 1-x14 inch pan with tortillas. Layer with half the soup mixture, half the chicken pieces and half the cheese. Repeat with remaining soup, chicken and cheese. Bake at 350 degrees for 30 minutes.

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