Chicken Enchilada Casserole

• 1 medium onion, chopped
• 2 tablespoons vegetable oil
• 4 cups cooked chicken, shredded
• 1 (15 ounce) can tomato sauce
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (1 1/4 ounce) package taco seasoning
• 12 teaspoon garlic powder
• 1 dozen corn tortilla
• 2 (2 1/4 ounce) cans black olives, sliced
• 3 cups monterey jack cheese, shredded

1. Saute onion in oil.
2. Add chicken, tomato sauce, tomatoes, taco seasoning and garlic powder and blend well.
3. Bring to a boil; reduce heat and simmer for 15 minutes uncovered.
4. In 13X9X2 inch glass dish, place 4 tortillas, followed by 1/3 of chicken mixture and spread evenly.
5. Sprinkle 1/3 of olives and 1/3 of cheese.
6. Repeat with layers until you have a topping of cheese.
7. Bake at 350-F for 30-40 mins until heated through and cheese is melted.

onion, vegetable oil, chicken, tomato sauce, tomatoes, taco seasoning, garlic, corn tortilla, black olives, cheese

Taken from www.food.com/recipe/chicken-enchilada-casserole-160351 (may not work)