Chicken Tortilla Casserole

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 tablespoon vegetable oil
• 2 cups yellow onions, chopped
• 3 garlic cloves, minced
• 3 (15 ounce) cans tomato sauce
• 1 3/4 cups chicken broth, rich or 1 3/4 cups chicken broth, canned low sodium
• 4 ounces green chilies, diced
• 2 teaspoons chili powder
• 2 teaspoons dried basil
• 3/4 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 12 corn tortillas or 12 flour tortillas
• 4 cups chicken breasts, cooked and cubed
• 4 cups cheddar cheese, grated
• 1 cup pitted black olives
• light sour cream, for passing on the side

Recipe

• 1 in a large pan, over medium heat, warm oil. add onions and garlic and saute until tender, about 5 minutes.
• 2 add tomato sauce, stock, chilies, seasonings, and sugar. bring to a boil, reduce temperature, and simmer, uncovered, 10 minutes.
• 3 in a 9 x 13" baking dish lightly coated with cooking spray or oil, place 6 tortillas so that they overlap slightly.
• 4 add half the chicken, half the sauce, half the cheese, and all the olives. repeat the first 3 layers.
• 5 cover and refrigerate several hours or overnight. bring to room temperature before baking.
• 6 preheat oven to 375*f. bake, loosely covered with aluminum foil, until heated through and bubbly, 45-50 minutes.
• 7 remove foil during last 10 minutes of baking time. let stand 10 minutes before serving.
• 8 pass the sour cream. serves 10 to 12.