I did cut this recipe in half for our family and it turned out perfectly fine. Even with cutting it in half, I still used almost the whole can of enchilada sauce just because we like it :-) I also do not put green pepper in it just because it is not my favorite flavor.
Chicken Enchilada Casserole
10 corn tortillas
1 can chicken broth
6 cups bite size pieces of cooked chicken or turkey
1 cup chopped onion
1 cup chopped green pepper 1 can enchilada sauce
1 teaspoon garlic salt 1 can black olives, chopped
Chili powder to taste ¾ cup taco chips, crushed
1 can cream of mushroom soup, undiluted
1 can cream of chicken soup, undiluted
8 oz. cheddar cheese, shredded
Heat oven to 350 degrees. Butter a 9x13 baking dish. Reserve ½ cur chicken broth. Cut tortillas into 1” strips; dip into remaining broth to moisten. Layer in dish, half each of the tortillas, chicken pieces, onion and green peppers. Repeat layers. Sprinkle with garlic salt and chili powder. In bowl, stir soups together until blended. Spoon over contents in dish. Sprinkle with cheese, spoon on enchilada sauce. Pour reserved ½ cup chicken broth over all. Top with black olives and taco chips. Bake 30-40 minutes.