Chicken Tortilla Casserole

This is a delicious family meal. Perfect for a Sunday dinner or Saturday family movie night.

• Ready In: 1 hr 10 mins
• Serves: 10-12

Ingredients

• 1  tablespoon  vegetable oil
• 2  cups yellow onions, chopped
• 3  garlic cloves, minced
• 3 (15 ounce) cans tomato sauce
• 1 3⁄4 cups chicken broth, rich or 1 3⁄4 cups chicken broth, canned low sodium
• 4  ounces green chilies, diced
• 2  teaspoons chili powder
• 2  teaspoons dried basil
• 3⁄4 teaspoon dried oregano
• 1⁄4 teaspoon ground cumin
• 1⁄2 teaspoon salt
• 1  teaspoon sugar
• 12  corn tortillas or 12  flour tortillas
• 4  cups chicken breasts, cooked and cubed
• 4  cups cheddar cheese, grated
• 1  cup pitted black olives
•  light sour cream, for passing on the side

Directions

1. In a large pan, over medium heat, warm oil. Add onions and garlic and saute until tender, about 5 minutes.
2. Add tomato sauce, stock, chilies, seasonings, and sugar. Bring to a boil, reduce temperature, and simmer, uncovered, 10 minutes.
3. In a 9 x 13" baking dish lightly coated with cooking spray or oil, place 6 tortillas so that they overlap slightly.
4. Add half the chicken, half the sauce, half the cheese, and all the olives. Repeat the first 3 layers.
5. Cover and refrigerate several hours or overnight. Bring to room temperature before baking.
6. Preheat oven to 375*F. Bake, loosely covered with aluminum foil, until heated through and bubbly, 45-50 minutes.
7. Remove foil during last 10 minutes of baking time. Let stand 10 minutes before serving.
8. Pass the sour cream. Serves 10 to 12.