2(10 3/4 ounce) canscream of mushroom soup with 1/3 less salt
1cream of mushroom soup with 1/3 less saltcream of chicken soup with 1/3 less salt
4ozchopped green chiliesdrained
1/2cupgreen onionsthinly sliced
12corn tortillasdivided
4cupscut up cooked chickendivided
3cupsshredded sharp Cheddar cheese
1(8 ounce) cartonsour lean
3/4cupripe olivessliced
Instructions
Combine soups, chiles, and green onions in medium saucepan. Cook over medium heat, stirring occasionally until bubbly. Arrange 4 tortillas over bottom of buttered 9x13" glass baking pan; top with 1/3 of chicken, 1/3 of soup mixture and 1 cup cheese. Repeat layers two times ending with soup and cheese. Bake in a preheated 350 degree oven until bubbly and cheese melts (35-40 minutes). Top with sour lean and olives.