FIESTA SHRIMP CASSEROLE

3 corn tortillas, cut into eighths
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (10 oz.) can enchilada sauce
1/2 cup water
1 (4 oz.) can chopped green chiles
1 envelope dry onion soup mix
3 cups cooked and peeled shrimp, divided use
1/2 cup chopped onions
1 (4 oz.) can sliced ripe olives, drained
1 cup shredded Cheddar cheese
1/2 cup sliced green olives

Line a 14x8x2-inch casserole dish with corn tortilla strips; set aside.

In a saucepan, combine cream of chicken soup, enchilada sauce, 1/2 cup water, green chiles, and dry soup mix. Heat thoroughly. Pour half of the sauce over tortilla strips. Arrange half of the shrimp over the sauce. Sprinkle with onions. Pour remaining sauce over the onions.

Mix together cheese and olives and sprinkle over casserole.

Bake for 20 minutes at 350 degrees. Arrange remaining shrimp on top. Return to oven for 5 minutes. Remove and let sit for 5 minutes before serving.

Servings: 6
Source: Magazine Clipping