Chicken Tortilla Casserole

Bad for the Waistline, Good for the Soul. And if I were to die tomorrow, this would be my last meal request. -From Becca

Mom's Chicken Tortilla Casserole
Ingredients:

• Medium - Large Tortillas (we use flour, but I'm sure corn would be just as good)
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 can diced green chiles
• Shredded Chicken - Already cooked (3 breasts, or if you're in a hurry, a pre-cooked whole chicken)
• 2 cups freshly shredded monterey jack cheese
• 2 cups freshly shredded pepper jack cheese
• Large casserole dish, or a couple small ones
• Foil to cover dish

Optional - black olives

Prep: 

• Preheat oven to 325
• In mixing bowl, whisk cream of mushroom, cream of celery, cream of chicken, and can of diced green chiles. 
• In separate bowl have cheeses mixed or separate, doesn't matter
• In separate bowl, have shredded chicken
• Cut tortillas in quarters (should look triangular-ish) 
• Start layering - Bottom Layer should be sauce to keep from sticking
• Tortillas
• Sauce
• chicken
• cheese, 
• Repeat (I usually get 2 layers)
• The last layer should be cheese
• Bake with foil on top for 45-50 minutes at 325
• Remove foil for the last 10 minutes for a golden brown finish 
• Serve with a side salad or refried beans, and if you're fatty's like us, a side of more tortillas to scoop it all up with! 

**You can also try this in the crock pot. Layer it like you would in a baking pan and cook on low for 3 hours, taking the lid off for the last 30 minutes. It isn't as gooey as the casserole, but delicious.