Chicken Enchilada Casserole - cooking recipe

Ingredients

1 medium onion
2 Tbsp. vegetable oil
4 c. shredded cooked chicken
3 cans chopped Mexican tomatoes
2 pkg. taco seasoning
1/2 tsp. garlic powder with parsley
1 1/2 to 2 doz. corn tortillas
2 (2 1/4 oz.) cans chopped ripe olives, drained
3 to 4 c. grated Monterey Jack or Longhorn cheese

Preparation

In large skillet, saute onion in oil.
Add next 4 ingredients. Bring to boil; reduce heat and simmer for 15 minutes.
In large baking dish, cover bottom with torn tortilla shells.
Pour 1/3 chicken mixture on tortillas, spreading evenly.
Layer with 1/3 olives and 1/3 cheese.
Repeat layers 2 more times, ending with cheese.
Bake, uncovered in a 350\u00b0 oven for 40 to 45 minutes. (Ole, Ole, Ole!)