Chicken Enchilada Casserole - cooking recipe

Ingredients

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

Preparation

Heat oil in a large skillet and saute onion until soft, add chicken, tomato sauce, tomatoes, salsa, garlic powder and parsley. Stir until well blended.
Bring to a boil, reduce heat and simmer 15 minutes.
Place 4 corn tortillas in a 9 x 13-inch baking dish. Pour 1/3 of the chicken mixture on top.
Spread evenly.
Layer 1/3 of cheese and 1/3 of olives on top.
Repeat layers 2 more times, ending with olives on top.
Bake, uncovered, 30 to 40 minutes at 350\u00b0.