Cheesy Chicken

1 can (10oz) enchilada sauce
2 packages (9oz) frozen southwestern-seasoned cooked chicken breast strips, thawed, diced
1 container (8oz) sour cream
1/2 cup sliced green onions (8 medium)
1 TBS taco seasoning mix
8 corn tortillas (6") halved
2 cups shredded colby-monterey jack cheese (8oz)
1 cup tortilla chips
1 cup chopped tomatoes (2 medium)
2 TBS ripe olives

Heat oven to 375°F. Spray 13x9" glass baking dish with cooking spray. Reserve 1/4 cup enchilada
sauce. In large bowl, mix remaining sauce, chicken, sour cream, 1/4 of the onions and taco
seasoning.

Spoon 1/4 cup enchilada sauce in bottom of baking dish. Arrange 8 tortilla pieces over sauce,
overlapping as necessary. Spoon half of chicken mixture over tortillas; sprinkle with 2/3 cup of the
cheese. Repeat layers. Cover w/ foil.

Bake 30-35min. or until throughly heated. Uncover, layer tortilla chips, tomatoes, olives, remaining
onions and remaining cheese over top of casserole. Bake uncovered about 5min longer. Let stand 10
min before serving.