I love Fundraising Cookbooks this one came from the Central Missouri Campers Club. The person who contributed it said she got it from the Texas Monthly magazine, April 1977.
1/4 c. margarine
1 medium onion chopped
1 medium green pepper, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 (10 oz) can Ro-Tel tomatoes with chili
1 large can canned chicken
1 small can canned chicken
1 small can corn, drained
1 can sliced black olives drained
12 corn tortillas, torn in bite-sized bits
3 c. shredded cheddar cheese
Preheat oven to 325. In a large saucepan, cook pepper and onion in melted margarine until tender 95 to 10 minutes). Pour cooked peppers and onions into large mixing bowl. Add to mixing bowl soups, Ro-Tel tomatoes, chicken, corn, and black olives. Stir until ingredients are well blended. Lightly grease a 13 X 9 inch pan. alternately layer tortillas (4 tortillas per layer, broken in bite-size pieces), soup mixture, and cheese, repeating for 3 layers. Bake 40 minutes or until hot and bubbly. Serves 8.
We liked it, but I would suggest make sure you fully drain the corn and olives the casserole was a bit runny.
Also I would use fresh instead of canned chicken. Buy a rotiessre chicken or cook a couple of chicken breasts. The canned chicken was a bit dry.
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