Chicken Tortilla Casserole

• 1 tablespoon vegetable oil
• 2 cups yellow onions, chopped
• 3 garlic cloves, minced
• 3 (15 ounce) cans tomato sauce
• 1 34 cups chicken broth, rich or 1 34 cups chicken broth, canned low sodium
• 4 ounces green chilies, diced
• 2 teaspoons chili powder
• 2 teaspoons dried basil
• 34 teaspoon dried oregano
• 14 teaspoon ground cumin
• 12 teaspoon salt
• 1 teaspoon sugar
• 12 corn tortillas or 12 flour tortillas
• 4 cups chicken breasts, cooked and cubed
• 4 cups cheddar cheese, grated
• 1 cup pitted black olives
• light sour cream, for passing on the side

1. In a large pan, over medium heat, warm oil.
2. Add onions and garlic and saute until tender, about 5 minutes.
3. Add tomato sauce, stock, chilies, seasonings, and sugar.
4. Bring to a boil, reduce temperature, and simmer, uncovered, 10 minutes.
5. In a 9 x 13" baking dish lightly coated with cooking spray or oil, place 6 tortillas so that they overlap slightly.
6. Add half the chicken, half the sauce, half the cheese, and all the olives.
7. Repeat the first 3 layers.
8. Cover and refrigerate several hours or overnight.
9. Bring to room temperature before baking.
10. Preheat oven to 375*F. Bake, loosely covered with aluminum foil, until heated through and bubbly, 45-50 minutes.
11. Remove foil during last 10 minutes of baking time.
12. Let stand 10 minutes before serving.
13. Pass the sour cream.
14. Serves 10 to 12.

vegetable oil, yellow onions, garlic, tomato sauce, chicken broth, green chilies, chili powder, basil, oregano, ground cumin, salt, sugar, corn tortillas, chicken breasts, cheddar cheese, black olives, light sour cream

Taken from www.food.com/recipe/chicken-tortilla-casserole-322367 (may not work)