Easy Chicken Enchilada Casserole

dianegrapegrower's Note:

Posted for my son. I've been making this for years. It's easy, very good, and makes good use of leftovers.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 2 tablespoons olive oil
• ½ onion , chopped
• 1 (4 ounce) can diced green chilies
• 1 (4 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. 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. 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. Repeat layers two more times. Top with remaining 2 tortillas, cheese, and sauce.
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.