The picture doesn't do it justice. It was SUPER AWESOME YUMMY!
Here's what you need:
2 skinless/boneless chicken breasts, cubed into 1/2 inch pieces
1 - 2 Tbl canola oil
1/4 cup yellow onion, diced
1 can cream of chicken soup
8 oz. sour cream (I use a light sour cream and it's always fine)
1-1/2 cups green chile enchilada sauce (I use Las Palmas)
3 cups Monterey Jack cheese, shredded
1 - 4oz can diced mild green chilies
1 - 2.25 oz. can sliced olives (or if you already have them open about 1/4 cup)
8 - 10 5 inch corn tortillas, cut into 4 strips each (I always use white corn, just a personal preference)
In a large skillet place 1 - 2 Tablespoons of canola oil and heat on med-hi. When oil is hot add chicken and cook until almost done; about 7 minutes, stirring a couple of times. Add onion and cook until chicken is done, about 3 more minutes.
Add the cream of chicken soup, sour cream, green enchilada sauce, and the diced green chilies. Stir until combined.
Preheat oven to 375 degrees.
In the bottom of a 2 quart baking dish, or a 9 x 13 pour a couple of spoonfuls of the sauce (without the chicken) to lightly coat the bottom.
Start the layering by arranging the tortilla strips so that the whole bottom is covered. (I cut the tortillas into strips because they are easier to use that way.)
Next layer is a couple of ladle's of sauce, then a couple handfuls of cheese, then half the sliced olives.
Repeat until all the sauce is used up. I got three layers but only used the olives on the first two, finishing with the cheese.
Cover and bake for 30 minutes. Then uncover and continue baking an additional 15 minutes. The casserole should be bubbly and golden when done.
And maybe just a little messy looking. But don't let that fool ya! It was super yummy and easy peasy to make. Just use a big ol" serving spoon to serve with.
Serves - 6 unless you have teenage boys in the house then you might be lucky to feed 5.
Here's the handy printable - Chicken Enchilada Casserole