2 sml. or 1 large can cream chicken soup {bottom of page}
sour cream
diced black olives {med. can}
sliced olives
diced green chiles, mild {med. can}
milk or water will work
3-4 lrg. can chicken {like tuna} You can use real chicken too but I’m lazy
Grated Mexican Cheese
corn tortillas
pam
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I used to roll them into enchiladas but found it was easier to just layer it.
Mix the cream chicken soup, olives & green chiles with a couple big spoons of sour cream. Add enough milk or water to make a stew consistancy. Set aside. {This will be added between each layer and to the bottom/top
Open can chicken and drain. Break up onto paper plate
Add cheese to a paper plate
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Ready:
Spray a 13x9 size baking dish with spam. Add cream chicken soup mixture to bottom of baking dish. Take some corn tortillas and break into 4 pieces. Layer on bottom until its covered. Spread sauce over top of tortillas. Add chicken, then cheese. I add a little bit of sauce to this, small spoonfuls over layers. Then just repeat until you run out of supplies or room. You should get at least 3 layers that are filled in. Spread sauce on top, add cheese and some sliced olives.
I buy the large can cream chicken mostly so I have extra to add to a couple pieces of chicken in a couple days in the oven. You will have extra left over.
The 2 sml. cans-I use one can and have the extra incase I think I might need to make more of the sauce.
You will found you either like them on the dry side or the moist side. It ends up being personal preference.