2 cans (10 oz. ea.) enchilada sauce
1 (4 oz.) can mild green chilies, undrained
2 tbsp. minced onion
8 corn tortillas, cut into 1 inch strips
2 c. cubed cooked chicken
1/4 c. ripe olives
1/2 c. (2 oz.) shredded Monterey Jack cheese
2 green onions with tops

Mix enchiladas sauce, minced onion and green chilies in a 12 by 8 inch microwave pan. Microwave high uncovered 2 1/2 to 3 minutes, then at 50% heat until sauce is thickened. Pour sauce into a 2 cup measure leaving 2 to 3 tablespoons of sauce in dish.

Layer 1/2 tortillas, 1/2 chicken, 1/2 olives and 1/2 sauce in baking dish. Repeat layers.

Sprinkle with cheese.

Microwave uncovered 6 to 7 minutes until cheese is melted and casserole heated through. Garnish with green onions.