1 1/2 c. chopped onion
1 tsp. minced garlic
2 tbsp. oil
1 (29 oz.) can tomato puree
1 (7 oz.) can diced green chilies
2 cans (2 1/4 oz.) black olives, sliced
2 tbsp. chili powder
1 tsp. salt
1/2 tsp. pepper
4 c. shredded cooked chicken
8 to 6 inch corn tortillas
1 1/2 c. cheddar or Monterey Jack

Saute onions and garlic in oil. Stir in remaining ingredients except tortillas and cheese. Put 4 tortillas in 9 x 13 inch glass baking dish top with 1/2 of chicken mixture then 1/2 of the cheese, repeat layer. Bake at 350 degrees for 30 minutes.