Chicken Enchilada Casserole - cooking recipe

Ingredients

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

Preparation

Saute onion in hot oil in large skillet until soft.
Add chicken, tomato sauce, tomatoes, salsa, garlic powder and parsley; stir well and bring to a boil.
Reduce heat and simmer, uncovered, for 15 minutes.
Spray 13 x 9-inch pan with Pam and place 4 tortillas in bottom.
Spread 1/3 of the chicken on top.
Layer 1/3 of the cheese, then 1/3 olives.
Repeat twice.
Bake, uncovered, at 350\u00b0 for 35 to 40 minutes until cheese is light brown and bubbly.
Serves 8.