1 package corn tortillas (or flour)
1 (8 oz.) package of cream cheese, softened
1/4 cup butter, melted
3/4 cup onions, diced
1 (4 oz.) can of diced green chilies
1 (15 1/4 oz.) can of corn, drained
1 (15 1/4 oz) can of black beans, drained and rinsed.
1 can of olives diced
2-3 cups chicken, cooked and shredded
1 (28 oz) can of green chile enchilada sauce
1 (10 3/4 oz) can cream of chicken soup
3+ cups shredded cheddar cheese
Preheat oven to 350 degrees.
Combine cream cheese and butter in a large bowl until they are mixed together. Add the onions, chilies, corn, beans, olives, chicken and 1 1/2 cups enchilada sauce to the mixture. Stir to combine.
Put a small amount of the enchilada sauce in the bottom of a 9 x13 casserole dish and tilt until the bottom of the pan is completely covered. Put a layer of tortillas on the bottom of the pan. *I ended up cutting them on the next layers to not use quite so many.
Now cover with half of the chicken mixture followed by about 1 cup of the cheese and repeat the layers.
Top with a layer of tortillas.
Mix the remaining enchilada sauce with the cream of chicken soup and pour over top.
Cover the top with the remaining cup of cheese.
Cover with foil and bake for 30 minutes or until the cheese is melted and heated through.
Take foil off the last 10 minutes of baking time.