Preparation:
Line a 14 x 8 x 2-inch casserole dish with corn tortilla strips. In a saucepan, combine dry soup mix, 1/2 cup water, enchilada sauce, cream of chicken soup, and green chiles. 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 olives, and cheese 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. |
