Chicken Enchilada Casserole

• 2 boneless skinless chicken breasts, cooked and shredded
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 (28 ounce) cantuttorosso new world style diced tomatoes in tomato juice
• 1 cup tuttorosso new world style tomato sauce
• 1 (1 1/4 ounce) package taco seasoning mix
• 12 teaspoon garlic powder
• 14 cup chopped fresh parsley
• 1 (6 ounce) package corn tortillas
• 1 (3 7/8 ounce) cansliced black olives
• 2 cups shredded monterey jack cheese

1. Preheat oven to 350o F. Option: Cook chicken breast in skillet with small amount of water, until tender; 15 minutes, allow chicken to cool before shredding.
2. Heat oil in a large skillet and add onion; saute until tender.
3. Add TUTTOROSSO NEW WORLD STYLE DICED TOMATOES in tomato juice, TUTTOROSSO TOMATO SAUCE, taco seasoning, garlic powder and parsley; blend together.
4. Bring to a boil; reduce heat and simmer, uncovered, for 15 minutes.
5. Place 1/3 of corn tortillas in the bottom of 9x13x2 inch baking dish.
6. Pour 1/3 of meat mixture over tortillas and layer with 1/3 of olives and 1/3 of cheese.
7. Repeat these layers two more times, ending with cheese.
8. Bake uncovered for 30 to 40 minutes.

chicken breasts, vegetable oil, onion, cantuttorosso new world style diced tomatoes, tuttorosso new world style tomato sauce, taco seasoning mix, garlic, parsley, corn tortillas, black olives, shredded monterey jack cheese

Taken from www.food.com/recipe/chicken-enchilada-casserole-486050 (may not work)