Ingredients

1 1/2 cups shredded cooked chicken
1 package (1.25 ounces) taco seasoning (tested with Lawry's)
1 cup water
1 (8-ounce) can tomato sauce
8 medium corn tortillas
2 cups grated Monterey Jack cheese or half Cheddar
1 (4-ounce) can whole or chopped mild green chilies, rinsed, seeds removed
1 (8-ounce) can yellow kernel corn, drained
1/3 cup sliced black olives (from salad bar)
1/2 cup bottled salsa
Sliced green onions or chopped Vidalias

Yield: 4 servings
Prep time: 30 minutes
Baking: 15 minutes

Directions

In a large skillet, combine shredded chicken, taco seasoning, water and tomato sauce. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes.

Lightly grease a 12x8x2-inch baking dish.

Dip tortillas, one at a time, in chicken mixture and stack on waxed paper. Have oven heating to 350 degrees.

Place 2 dipped tortillas in bottom of baking dish, side by side. Top with half the chicken mixture. Sprinkle with 2/3 cup of the cheese and top with 2 more tortillas. Layer chilies on top of tortillas. Sprinkle with half the corn, half the olives, reserving 2 tablespoons for garnish. Sprinkle 2/3 cup cheese over olives. Top with two more tortillas and remaining chicken mixture and remaining corn. Top with remaining 2 tortillas. Pour salsa over tortillas.

Garnish with remaining 2/3 cup cheese, reserved olives and the onion.

Bake, uncovered, at 350 degrees for 15 to 20 minutes or until heated through. Cut each stack into quarters to serve (two quarters per serving if it's a one-dish meal).