12 gf corn tortillas 2 onions, chopped One 7 ounce can green chilies, chopped 1-1/2 pounds uncooked shrimp, peeled, deveined and coarsely chopped 1 pound chicken breasts, boneless & skinless & coarsely chopped and sauteed until browned in 1 Tablespoon butter and 1 Tablespoon olive oil and seasoned with salt & pepper 1 cup pecans halves, toasted 1-12 ounce can pitted olives, drained 1 pound medium sharp cheddar cheese, shredded 1 pound Monterey Jack cheese, shredded 2 cups half & half 1 cup gf sour cream 1/2 cup unsalted butter, melted 1-1/2 teaspoons dried oregano leaves 1 teaspoon salt
Preheat oven to 300 degrees F.
Season chicken with salt and pepper and saute in 1 tablespoon butter and 1 tablespoon olive oil until browned.
In a large bowl, combine cheeses; separating 1-1/2 cups; set aside.
Butter a large casserole dish. Cover bottom of dish with 4 tortillas, half the onion and half the chilis. Add half the shrimp and chicken. Add half the pecans and olives. Sprinkle half cheese over mixture.
In a medium saucepan, combine half & half, sour cream, butter, oregano and salt. Place over medium-low heat and cook and stir until blended. Remove from heat.
Remove 1 cup of half & half mixture and set aside.
Pour half the remaining sauce over casserole mixture. Repeat all layers, ending with sauce. Add remaining tortillas, reserved sauce and reserved cheese. Bake for 1 hour and 15 minutes, until bubbly. Serve.