This makes a large baking dish completely full and it never lasts. My family devours this! It's rich, creamy an cheesy! Cooking times are just estimated as it varies with every stove and I've also never really timed it, lol!
1In a large pot, add chicken stock and chicken breasts. Lightly salt. Boil chicken until cooked through and tender. Remove from stock and let cool. Reserve 1/2 to 3/4 cup of stock. Set aside.
2In a nonstick sauce pan, add some of the reserved stock, about 1/8 cup. Add the chopped celery and diced onions. Cook until tender. Add the diced greens chiles. Soften the cream cheese in the microwave. In a large bowl, add the chicken soup and softened Add the diced chicken, onion, celery and green chile mixture. Add 2 c. mozzerella and 1 cup cheddar. Stir until well combined.cream cheese. Dice the chicken into bite sized pieces.
3Cut the tortillas in strips. Spray a large baking dish with nonstick spray and line the bottom with a layer of tortilla strips. Spoon 1/3 of the chicken mixture over the tortillas, spread evenly. Cover with a thin layer of shredded cheddar & mozzerella. Add another layer of tortilla strips. Repeat until you have used all of the chicken mixture, ending with a layer of tortilla strips.
4Place casserole in oven, preheated to 350 degrees and bake for 25 minutes. Remove frome oven, cover with remaining cheddar/mozzy and sprinkle chopped olives over the casserole. Return to oven and bake an additional 10 minutes.
Remove from oven, let sit for about 10 minutes, then serve.