Chicken Enchilada Casserole
submitted by August 1997 Mom's List

1 medium onion -- chopped2 tablespoons vegetable oil
4 cups chicken -- cooked, shredded
1 can tomato sauce -- (15 oz.)
1 can whole tomatoes -- (14 oz.) undrained
1 package taco seasoning mix -- (1.25 oz.)
1 teaspoon garlic powder
1 dozen corn tortillas -- medium
2 cans black olives -- 2 oz. drain, slice
3 cups monterey jack cheese* -- grated

In large skillet, saute onion in oil. Add chicken, tomato sauce, tomatoes,taco seasoning and garlic powder; blend well. Bring to a boil; reduce heatand simmer, uncovered, for 15 minutes. In 13x9x2-inch glass baking dish, place 4 corn tortillas. Pour 1/3 of chicken mixture on tortillas, spreading evenly. Layer with 1/3 of olives and 1/3 of cheese. Repeat layers 2 times, ending with cheese. Bake,uncovered, at 350 degrees 30 to 40 minutes or until heated through andcheese melts.

NOTES: * I actually used the Mexican 4 cheese stuff instead.

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