I found this recipe while standing in line at the grocery store. I have a habit of looking at cookbooks while I am waiting in line. This recipe was on the front cover and it looked really good so I bought the cookbook and made this yummy recipe. It is one of Kelly's favorites. He requests it all the time.
1 can Enchilada Sauce 10 oz size
2 c. diced chicken
1 8 oz container sour cream
1/2 c slice green onions
1 T taco seasoning
8 corn tortillas halved
2 c shredded Colby-Monterey Jack Cheese
1 c tortilla chips
1 c chopped tomatoes
2 T ripe olives
Heat oven to 375. Spray 13x9 glass baking dish with cooking spray. Reserve 1/2 c enchilada sauce. In a large bowl mix remaining enchilada sauce, chicken, sour cream, 1/4 c onions and taco seasoning mix. Spoon 1/4 c enchilada sauce in the bottom of baking dish. Arrange 8 tortilla pieces over sauce overlapping as necessary. Spoon half of chicken mixture over tortillas, sprinkle with 2/3 c of the cheese. Repeat layers. Cover with foil. Bake 30-35 minutes or until thoroughly heated. Uncover layer tortilla chips, tomatoes, olives, remaining 1/4 c onions and remaining 2/3 c cheese over the top of casserole. Bake uncovered about 5 minutes longer. Let stand 10 minutes before serving.