Mexican Chicken Casserole

I made this dish while I was in Maine and it was a huge hit! Even to those who are especially picky about what they eat!

Vegetable oil spray
1 pkg corn tortillas
3-4 boneless chicken breasts, cooked and cut into small pieces
1 can of cream of chicken soup
1 can of cream of mushroom soup
1 can Rotel tomatoes, diced
4 ounces cream cheese, room temperature
1 small onion, peeled and chopped (optional if you don't like lots of onion)
1/2 cup sliced black olives (optional)
2 cups shredded cheddar cheese

Place 1/2 package corn tortillas in bottom of a 9x13 baking dish that has been sprayed with vegetable oil spray. Sprinkle half of the chicken on tortillas. Mix the soups, tomatoes and cream cheese. Pour half of the soup mixture over the tortillas and chicken. Put a light layer of cheese over top. Repeat layer with the rest of the tortillas, chicken and soup mixture. Sprinkle onions, olives and cheddar cheese. Bake at 350 degrees for about 20 minutes, or until hot and bubbly.

*This is a great dish to be made ahead of time and stored in the fridge until ready to bake!