MomsMenu.com Recipe Finder Chicken Tortilla Casserole

1 tablespoon vegetable oil
2 cups chopped yellow onion
3 cloves garlic, minced
2 cans (15 ounces each) tomato sauce
1 3/4 cup Rich chicken stock or canned low sodium
chicken broth
1 can diced green chilies (4 ounces)
2 teaspoons chili powder
2 teaspoons dried basil
3/4 teaspoons dried oregano
1/4 teaspoons ground cumin
1/2 teaspoons salt
1 teaspoon sugar
12 corn tortillas
4 cups cooked cubed chicken breasts
4 cups (about 1 pound) grated cheddar cheese
1 cup pitted black olives
Light sour cream for passing, in a bowl

In a large pan, over medium heat, warm oil. Add onions and garlic and saute until tender, about 5 minutes. Add tomato sauce, stock, chilies, seasonings, and sugar. Bring to a boil, reduce temperature, and simmer, uncovered, 10 minutes.
In a 9 x 13" baking dish lightly coated with cooking spray or oil, place 6 tortillas so that they overlap slightly. Add half the chicken, half the sauce, half the cheese, and all the olives. Repeat the first 3 layers. Cover and refrigerate several hours or overnight. Bring to room temperature before baking.

Preheat oven to 375. Bake, loosely covered with aluminum foil, until heated through and bubbly, 45-50 minutes. Remove foil during last 10 minutes of baking time. Let stand 10 minutes before serving. Pass the sour cream.

Serves 10-12