- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 4 cups shredded cooked chicken or turkey
- 1 (15 ounce) can tomato sauce
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (4 ounce) can diced green chilies, undrained
- 1 (1 ounce) package Lawry's® Taco Spices & Seasonings
- 12 corn tortillas
- 1 cup small pitted ripe olives
- 2 cups shredded Monterey Jack cheese
- Preheat oven to 350 degrees F. Spray 13 x 9-inch baking dish with nonstick cooking spray; set aside.
- In 12-inch nonstick skillet, heat oil over medium-high heat and cook onion, stirring occasionally, 3 minutes or until tender. Stir in chicken, tomato sauce, tomatoes, chilies, and Lawry's(R) Taco Spices & Seasonings. Bring to a boil over high heat. Reduce heat to low and simmer covered 15 minutes.
- In prepared baking dish, arrange 4 tortillas. Evenly spread 1/3 of the chicken mixture over tortillas. Top with 1/3 of the olives and 1/3 of the cheese. Repeat layers 2 times, ending with cheese.
- Bake 30 minutes or until heated through and cheese is melted. Serve, if desired, with hot cooked Mexican rice and a tossed green salad.