Easy Chicken Enchilada Casserole

• 2 tablespoons olive oil
• 1/2 onion, chopped
• 1 (4 ounce) can diced green chilies
• 1 (3 7/8 ounce) can sliced olives, drained
• 2 chicken breast halves, cooked and chopped
• 1 (19 ounce) can green enchilada sauce
• 8 -10 corn tortillas, lightly sauteed (6-inch)
• 2 cups shredded monterey jack cheese
• Garnish
• sour cream
• diced avocado

1. Heat oil in a small frying pan. Saute onion until tender. Add green chilies, olives, and chicken, and heat through. Remove from heat and moisten with a little enchilada sauce.
2. Coat an 8" baking pan with cooking spray, and pour a thin layer of enchilada sauce on the bottom. Line bottom with two tortillas, tearing to fit. Sprinkle with 1/3 chicken mixture and 1/4 of cheese. Drizzle with 1/4 of remaining sauce.
3. Repeat layers two more times. Top with remaining 2 tortillas, cheese, and sauce.
4. Cover pan with foil and bake at 350F until hot through - about 10 minutes. Remove foil and bake 10 more minutes, until cheese is toasty. Let set 10 minutes, and serve garnished with sour cream and avocado as desired.

olive oil, onion, green chilies, olives, chicken, green enchilada sauce, corn tortillas, shredded monterey jack cheese, sour cream, avocado

Taken from www.food.com/recipe/easy-chicken-enchilada-casserole-384624 (may not work)