1 medium onion, chopped
½ t. garlic powder
4 c. cooked shredded chicken
1 dozen corn tortillas
15 oz. tomato sauce
3 c. grated Monterey Jack cheese
14 oz. diced tomatoes
5 oz. sliced black olives
1 medium jar chunky salsa
cumin and thyme to taste
Sauté onion in skillet until soft. Add chicken, tomato sauce, diced tomatoes, salsa, garlic powder, cumin, and thyme. Stir until well blended.
Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
Place 4 corn tortillas in a 9×13 baking dish. Top with 1/3 of the chicken mixture. Top with 1/3 of the cheese and olives.
Repeat layers until all is used. Bake uncovered at 350 degrees for 30 to 40 minutes until cheese is bubbly.