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| soup - cream of chicken: 305 g |
| soup - cream of mushroom: 305 g |
| chicken broth: 2 cups |
| canned red tomatoes: 10 oz (Rotel Tomatoes & Chilies) |
| corn tortillas: 12 tortillas |
| chicken breast tenders: 2.5 lbs (cooked (White or dark chicken is ok.)) |
| onions: 1 (large) |
| cheddar cheese (shredded): 3 cups (sharp cheddar) |
| frozen sweet yellow corn kernels: 1 cup |
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Combine soups, chicken broth and tomatoes and set aside.
Oil a 9X13 inch pan.
Cut the tortillas into pieces. Layer half the tortillas, half the onion, half the cheese, half of the corn, and half of the chicken in the casserole. Pour half of the chicken broth mixture over this layer.
Repeat with remaining ingredients and top with remaining cheese.
Bake at 350 degrees for 60 minutes until hot and bubbly.
Optional: Top with sliced black olives.
