Chicken Enchilada Casserole

• 2 Tbsp. vegetable oil
• 1 medium onion, chopped
• 4 c. cooked shredded chicken
• 1 (15 oz.) can tomato sauce
• 2 (14 oz.) cans whole tomato, diced
• 2 medium sized jars chunky-style salsa
• 1/2 tsp. garlic powder
• 1/4 tsp. parsley
• 1 doz. corn tortillas
• 3 c. grated Monterey Jack
• 1 (5 oz.) can sliced black olives

1. Heat oil in large skillet and saute onion until soft and transparent.
2. Add chicken, tomato sauce, diced tomato, salsa, garlic powder and parsley; stir until blended well.
3. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
4. Place four corn tortillas in a 9 x 13-inch baking dish.
5. Pour one-third of the chicken mixture over the top, spreading evenly layer one third of the cheese and one third of the olives on top of the chicken mixture.
6. Repeat layers two more times, ending with olives on top.
7. Bake uncovered at 350u0b0 for 30 to 40 minutes or until cheese is light brown and bubbly.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=693436 (may not work)