Chicken Enchilada Casserole - cooking recipe

Ingredients

2 Tbsp. vegetable oil
1 medium onion, chopped
4 c. cooked, shredded chicken or turkey
1 (15 oz.) can tomato sauce
1 (14 1/2 oz.) can whole tomatoes, cut up
1 pkg. Lawry's taco seasoning mix
2 to 2 1/2 tsp. Lawry's garlic powder with parsley
1 doz. corn tortillas
3 c. (12 oz.) grated Monterey jack cheese
2 cans (2.2 oz. each) sliced pitted ripe olives

Preparation

In large skillet, heat oil and saute onion.
Add chicken, tomato sauce, tomatoes, taco seasoning mix and garlic powder. Blend well.
Bring to a boil.
Reduce heat and simmer, uncovered, for 15 minutes.
Place 4 tortillas in
9 x 13-inch baking dish. Pour 1/3 of chicken mixture on tortillas, spreading evenly.
Layer 1/3 of the cheese and olives on top of chicken.
Repeat layers two times, ending with olives.
Bake, uncovered, in 350\u00b0 oven for 30 to 40 minutes or until cheese is bubbly and casserole is heated through.