Easy Chicken Enchilada Casserole

Ingredients

• 2 tablespoons olive oil
• 1/2 onion, chopped

• 1 (4 ounce) can diced green chilies

• 1 (3 7/8 ounce) can sliced olives, drained
• 2 chicken breast halves, cooked and chopped

• 1 (19 ounce) can green enchilada sauce
• 8-10 corn tortillas, lightly sauteed (6-inch)
• 2 cups shredded monterey jack cheese

Garnish

• sour cream
• diced avocado

Directions

1. 1

   Heat oil in a small frying pan. Saute onion until tender. Add green chilies, olives, and chicken, and heat through. Remove from heat and moisten with a little enchilada sauce.

2. 2

   Coat an 8" baking pan with cooking spray, and pour a thin layer of enchilada sauce on the bottom. Line bottom with two tortillas, tearing to fit. Sprinkle with 1/3 chicken mixture and 1/4 of cheese. Drizzle with 1/4 of remaining sauce.

3. 3

   Repeat layers two more times. Top with remaining 2 tortillas, cheese, and sauce.

4. 4

   Cover pan with foil and bake at 350F until hot through - about 10 minutes. Remove foil and bake 10 more minutes, until cheese is toasty. Let set 10 minutes, and serve garnished with sour cream and avocado as desired.