Chicken Enchilada Casserole II

This was inspired by Becky’s recipe.

What you need:
2-3 lbs. chicken, cooked and shredded
1 pkg. Spanish rice
1 large beefsteak tomato or 3 Roma tomatoes, diced
1 10oz. can enchilada sauce (red)
1 can black beans, drained
1 -2 cans chilies
1 2.25oz can of sliced black olives
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
3/4 cup milk
1 package of corn chips (I like to use Tostitos Bite-sized Rounds)
3 cups shredded cheese (I use sharp cheddar, monteray jack, and mozzarella)

What you do:
Pre-heat oven to 350*
Cook Spanish rice according to package directions;
meanwhile, mix together the tomato, enchilada sauce, black beans, chilies, black olives, soups, milk, and cooked rice. Stir in shredded chicken until well coated.
Layer a large baking pan with 3/4 bag of corn chips.
Spoon the mixture over the corn chips, top with cheese.
Bake uncovered for 45 minutes.

And there you have it!

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