1 10-oz. Can enchilada sauce
9 oz. Chicken breast strips seasoned with Southwestern Spices (you can get it precooked/packaged if you want)
1 8-oz. container sour cream
½ cup sliced green onion
1 TBSP taco seasoning mix
8 corn tortillas cut in half (or 16 small corn tortillas)
2 cups shredded Colby Monterey jack cheese
1 cup tortilla chips
1 cup chopped tomato
2 TBSP ripe olives cut up

Heat oven to 375°. Spray 13X9 dish. Set aside ¼ cup enchilada sauce. In large bowl mix the remaining enchilada sauce, chicken, sour cream ¼ cup of the green onions and the taco seasoning mix. Spoon in the reserved ¼ cup of enchilada sauce in the bottom of baking dish.

Arrange 8 tortilla pieces (or 8 whole small tortillas) over sauce. Spoon ½ chicken mixture over tortillas. Sprinkle with 2/3 cup cheese. Repeat layers and cover with foil. Bake 30-35 minutes.

Uncover, layer tortilla chips, tomatoes, olives and remaining ¼ cup onions and rest of cheese on top. Bake uncovered for 5 minutes. (I USE A LOT MORE CHEESE AND 12 OZ OF CHICKEN INSTEAD OF 9 OZ)

*Shiloah Baker's notes---this was yummy, just slightly spicy.  The kids loved and it we made two pans.  We've eaten if for leftovers and it is good too!  ;)  Enjoy!