Cut chicken into bite-size pieces. Combine enchilada sauce, soup, chiles and olives in a saucepan and heat until warm.
Layer tortillas, chicken, sauce and cheese in a greased casserole dish twice (1/2 for each layer). Bake at 350 for 30 minutes.
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|Serving Size: 1 Serving (573g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 330 (29%)|
|Amt Per Serving||% DV|
|Total Fat 36.7g||49 %|
|Saturated Fat 16.1g||81 %|
|Monounsaturated Fat 11.1g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 111.4mg||34 %|
|Sodium 1434mg||49 %|
|Potassium 884mg||23 %|
|Total Carbohydrate 151.3g||45 %|
|Dietary Fiber 21.7g||87 %|
|Sugars, other 129.6g|
|Protein 54.3g||78 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1126
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