Ingredients:

8 Joseph’s corn tortillas, cut in half

1 cup tortilla chips

1 can (10 oz) Enchilada Sauce
2 cup diced chicken
1 8 oz container sour cream
1/2 cup green onions, sliced
1 tablespoon taco seasoning
2 cups Colby-Monterey Jack cheese, shredded
1 cup tomatoes, minced
2 tablespoons ripe olives, stoned

*Makes 6 servings

Instructions:

1.       Heat oven to 375°F.

2.       Shower a glass baking dish (size: 13x9) with cooking spray.

3.       Put aside 1/2 cup enchilada sauce.

4.       Mix leftover enchilada sauce, chicken, sour cream, 1/4 cup onions and taco seasoning in a big bowl.

5.       Pour 1/4 cup enchilada sauce in the bottom of baking dish.

6.       Place 8 tortilla pieces over sauce, overlapping as necessary. Spread half of chicken mixture over tortillas, drizzle with 2/3 cup of the cheese.

7.       Repeat layers.

8.       Cover with foil.

9.       Bake 30-35 minutes until thoroughly warmed.

10.   Uncover. Over the top of casserole layer tortilla chips, tomatoes, olives, leftover 1/4 cup onions and remaining 2/3 cup cheese.

11.   Bake uncovered for around 5 minutes longer.