6 corn tortillas, cut in 1/8
2 chicken breasts,
Lemon pepper, to taste
½ onion, finely chopped
1 (7 oz.) can diced green chilis
1 (7 oz.) can sliced black olives
2/3 c. frozen corn, thawed
2/3 c. canned black beans, rinsed
½ lb. pepper-jack cheese, shredded
½ can cream of chicken soup
½ can cream of celery soup
½ c. sour cream

Preheat oven to 350 degrees F. Season chicken with lemon pepper on both sides and place on a microwavable plate. Cook about 4 minutes on each side until cooked through; set aside to cool. Once cool enough to handle shred chicken using your hands. In a medium bowl combine cream of chicken, cream of celery and sour cream and mix until smooth; set aside.
Start assembling casserole in a greased 8 x 8 baking dish beginning by covering bottom with tortilla triangles. Next evenly place one piece of the shredded chicken, half of the onion, green chiles, black olives, corn, black beans and cheese. Layer remaining tortilla triangles and repeat until ingredients are gone.
Finally top casserole with soup and sour cream mixture and using a spatula carefully spread evenly across top.
Bake 30 to 40 minutes, until bubbly and slightly golden. Let rest about 5 minutes before slicing and serving.

Growing up, I would request that my mom make our family favorite Mexican Chicken Casserole each year for my birthday. It’s a wish come true!