Enchilada Chicken

• 4 boneless skinless chicken breasts
• 10 ounces enchilada sauce
• 2 14 ounces of sliced olives
• 4 ounces shredded colby-monterey jack cheese
• 12 medium onion, diced
• 6 corn tortillas

1. Marinate chicken in encilada sauce, for at least 30 minutes.
2. Cut tortillas in half, then cut into strips and fry them in oil until they are crisp and let drain.
3. Remove chicken from marinade and broil until browned on both sides (3-5 min.)
4. Layer bottom of a casserole dish with some of the tortilla strips.
5. Place chicken on top of tortilla strips and pour remaining sauce over chicken, then put onions, olives and remainder of tortilla strips on.
6. Bake at 350 degrees for 30 minutes, then top with cheese and bake 5 minutes more or until cheese is melted.

chicken breasts, enchilada sauce, olives, colbymonterey, onion, corn tortillas

Taken from www.food.com/recipe/enchilada-chicken-363710 (may not work)