Ole! Chicken Enchilada Bake

• ENCHILADA VERDE SAUCE
• 1 (19 ounce) can mild green enchilada sauce
• MOCK CORN TORTILLAS
• 3 cups coarsely broken reduced-sodium yellow tortilla chips
• CHEESY CHICKEN FILLING
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 (8 ounce) container sour cream
• 1 1/2 teaspoons ground cumin
• 1 dash garlic powder
• 1 dash oregano
• 8 ounces shredded Mexican blend cheese
• 1 (7 ounce) can diced mild green chilies
• 1 (4 ounce) can sliced black olives (reserve 12 slices)
• 1/2 cup sliced green onion (reserve 1 tablespoon)
• 1/4 cup chopped cilantro
• 4 cups boneless skinless shredded rotisserie chicken
• TOPPING
• 8 ounces shredded Mexican blend cheese
• GARNISH
• sliced ripe olives
• sliced green onion

1. PREHEAT oven to 375 F (oven rack should be in the center position); SPRAY a 3 quart casserole dish with cooking spray; SHRED or dice rotisserie chicken removed from from bones to make 4 cups; CHOP the veggies for CHEESY CHICKEN FILLING; BREAK enough reduced-sodium yellow corn tortilla chips into coarse pieces to make approximately 3 cups.
2. WHISK together the first five CHEESY CHICKEN FILLING ingredients in a large bowl (1 (10 3/4 ounce) can condensed cream of chicken soup, 1 (8 ounce) container sour cream, 1 1/2 teaspoons ground cumin, 1 dash garlic powder, 1 dash oregano).
3. POUR 1/2 cup of the ENCHILADA VERDE SAUCE into the greased 3 quart baking dish.
4. ARRANGE 1/2 (1 1/2 cups) of the MOCK CORN TORTILLAS (reduced-sodium tortilla chips) evenly over ENCHILADA VERDE SAUCE in baking dish.
5. POUR 1/3 cup ENCHILADA VERDE SAUCE evenly over the tortilla chips.
6. SPREAD 1/2 (HALF) of the CHEESY CHICKEN FILLING mixture over the ENCHILADA VERDE SAUCE.
7. POUR 1/3 cup ENCHILADA VERDE SAUCE evenly over the CHEESY CHICKEN FILLING.
8. REPEAT the process, between steps 4-7 (ending with the remaining ENCHILADA VERDE SAUCE).
9. SPRINKLE with 8 ounces of the remaining reserved shredded Mexican cheese TOPPING; GARNISH with reserved sliced green onions and sliced black olives.
10. BAKE casserole, covered with tented foil or casserole lid, for 40-45 minutes at 375u0b0F; REMOVE foil or cover carefully to allow casserole to cool and set for 7-10 minutes before cutting and serving. SERVE with Tabasco brand green pepper sauce if desired; SNAP your fingers and shout,"OLE"!

verde sauce, green enchilada sauce, corn tortillas, tortilla chips, chicken, condensed cream, sour cream, ground cumin, garlic powder, oregano, blend cheese, green chilies, black olives, green onion, cilantro, boneless skinless shredded rotisserie chicken, topping, blend cheese, olives, green onion

Taken from www.food.com/recipe/ole-chicken-enchilada-bake-412880 (may not work)