Chicken Enchilada Casserole | Texas School for the Blind and Visually Impaired

Ingredients

• 9 (7-or 8-inch) corn tortillas
• 1 (28-ounce) can crushed tomatoes with added puree
• 2 cups shredded cooked chicken
• 4 scallions, chopped
• 1 (7-ounce) can diced green chiles
• 1 (2.2-ounce) can sliced ripe olives, drained
• 1 ½ cups sour cream
• 2 cups shredded cheddar cheese (8 ounces)