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1
In a large skillet place 1-2 tablespoons of canola oil and heat on medium-high.
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2
When oil is hot, add chicken and cook until its almost done, about 7 minutes, stirring a couple of times.
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3
Add onion and cook until chicken is done, about 3 more minutes.
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4
Add the cream of chicken soup, sour cream, green enchilada sauce and diced green chilies.
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5
Stir until combined.
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6
Preheat oven to 375 F.
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7
In the bottom of a 2-quart baking dish or a 9 x 13 dish, pour a couple of spoonfuls of the sauce (spoon out some of it without the chicken) to lightly coat the bottom.
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8
Start layering by arranging the tortilla strips so that the whole bottom of the dish is covered.
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9
(I cut the tortillas into strips because they are easier to use that way.)
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10
The next layer is a couple of ladlefuls of sauce, then a couple of handfuls of cheese, then half of the sliced olives.
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11
Repeat until all the sauce is used up.
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12
I got 3 layers but only used the olives on the first 2.
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13
Make sure to finish with the cheese.
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14
Cover the dish with foil and bake for 30 minutes.
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15
Then uncover the dish and continue baking an additional 15 minutes.
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16
The casserole should be bubbly and golden when done.
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17
And maybe just a little messy-looking.
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18
But dont let that fool ya!
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19
It was super yummy and easy peasy to make.
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20
Just use a big ol serving spoon to serve with.
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21
Enjoy!
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22
Serves 6, unless you have teenage boys in the house then you might be lucky to feed 5.
