Easy Mexican Chicken

Yikes - the freezer is full of chicken. This is an easy and tasty way to serve chicken - again. It is filling enough to serve with a tossed salad. Good for two people. Double for larger family.

• Ready In: 40 mins
• Serves: 2-3

Ingredients

• 4  chicken pieces, cooked
• 1⁄2 jar salsa (medium is best)
• 2 (8 ounce) cans tomato sauce
• 1  cup cheddar cheese, grated
• 6 -8  corn tortillas
•  sliced  olive (optional)
•  chopped jalapano chile (from jar of pickled jalapanos) (optional)

Directions

1. Preheat oven to 350.
2. Cook chicken and cool.
3. When cool, cut chicken from bone and shred- leave a little chunky.
4. Mix salsa and tomato sauce.
5. Add jalapanos if desired.
6. (They really make if good... honest) Layer starting with tortillas in an 8"x8" pan.
7. Add 1/3 chicken- spread around.
8. Spread 1/3 sauce over chicken.
9. Repeat two more times.
10. Cover top with cheese.
11. Sprinkle sliced olives over all.
12. Bake for 20 minutes.
13. Cut in squares like lasagna.