½ small can diced chilies (depending on your spicy tolerance)
chopped or sliced olives
Instructions
Cook chicken and cut into bite-sized pieces.
Mix enchilada sauce, soup, broth, chopped onion and garlic salt. Add Chicken and any optional ingredients.
Line buttered/greased 9 x 13 pan with ½ corn tortillas. Pour ½ chicken mixture over top. Add ½ of the cheese. Repeat.
Bake at 350 degrees for 30 minutes uncovered.
Originally Submitted
11/20/2007
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