Chicken Enchilada Casserole

• 2 Tbsp. oil
• 1 medium onion, chopped
• 3 c. cooked, shredded chicken
• 1 (15 oz.) can tomato sauce
• 1 (14 1/2 oz.) can whole tomatoes, diced
• 1 medium jar chunky salsa *
• 1/2 tsp. garlic powder
• 1/4 tsp. parsley
• 1 doz. flat corn tortillas
• 4 c. grated Monterey Jack cheese
• 1 c. black olives, chopped

1. Saute onion in hot oil in large skillet until soft.
2. Add chicken, tomato sauce, tomatoes, salsa, garlic powder and parsley; stir well and bring to a boil.
3. Reduce heat and simmer, uncovered, for 15 minutes.
4. Spray 13 x 9-inch pan with Pam and place 4 tortillas in bottom.
5. Spread 1/3 of the chicken on top.
6. Layer 1/3 of the cheese, then 1/3 olives.
7. Repeat twice.
8. Bake, uncovered, at 350u0b0 for 35 to 40 minutes until cheese is light brown and bubbly.
9. Serves 8.

oil, onion, chicken, tomato sauce, tomatoes, chunky salsa, garlic powder, parsley, corn tortillas, grated monterey, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=199138 (may not work)