Chicken Tortilla Casserole

This is a major family favorite, and one I make for special dinners.

What you need:

1 chicken, baked and boned (or you can use 4 baked chicken breasts instead)
1 - 15 oz. can tomatoes and chilis (I use Trader Joe's brand.)

1 - 7 oz. can chopped green chilis
1 1/2 - 2 cups chicken broth

1/4 cup sour cream
4 cups grated cheddar cheese
1 15 oz. can olives, sliced

12 sprouted corn tortillas (I use Food For Life)

Mix the chicken and the can of tomatoes and chilis together.

Make the enchilada sauce by blending the chopped green chilis, chicken broth and sour cream together in a Magic Bullet or blender.  Set aside.

In a greased 9x13 type pan, layer 1/3 of the enchilada sauce, 6 tortillas, half the chicken mixture, half the cheese and half the olives.

Repeat the layers and then pour the rest of the sauce over the top.

Bake at 350* for 45 minutes and then let sit for 15 minutes before serving.

I serve this with Mexican Red Rice and Refried Beans.