Enchilada Casserole...

This morning we're making two pans of Enchilada Casserole. One will go in the fridge for tonight and the other will go in the freezer for later.

Here's the recipe:

1 med onion, chopped
2 Tbsp vegetable oil
4 cups shredded, cooked chicken
1 can (15 oz) tomato sauce
1 can (14.5 oz) whole peeled tmatoes, undrained and cut up
1 pkg (1.25 oz) taco seasoning
1/2 tsp garlic powder w/parsley
1 dozen medium corn tortillas
2 cans (2.5 oz each) sliced ripe olives, drained
3 cups (12 oz) grated Monterey Jack cheese

In a large skillet, saute onion in oil. Add chicken, tomato sauce, tomatoes,, taco seasoning and garlic powder; blend well. Bring to a boil; reduce heat and simmer uncovered, 15 minutes.

In a 13x9x2 inch glass backing dish, place 4 corn tortillas. Pour 1/3 chicken mixture on tortillas, spreading evenly. Layer wit 1/3 of olives and 1/3 of cheese. Repeat layers 2 times, ending with cheese. Bake, uncovered, at 350 for 30-40 minutes or until heated through and cheese melts. Makes 8-10 servings.