2 tbsp. vegetable oil
1 med. onion, chopped
4 c. shredded, cooked chicken or turkey
1 (14 1/2 oz.) can whole tomatoes, undrained and cut up
1 (15 oz.) can tomato sauce
1 (1.25 oz.) pkg. Lawry's taco spices and seasonings
1/2 tsp. Lawry's garlic powder with parsley
1 dozen corn tortillas
2 (2 1/4 oz.) cans sliced ripe olives, drained
3 c. (12 oz.) grated Monterey Jack cheese

In large skillet, heat oil and saute onion. Add chicken, tomatoes, tomato sauce, taco spices and seasonings and garlic powder with parsley; blend well. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes.

In 9x13x2 inch glass baking dish, place 4 corn tortillas. Pour 1/3 of chicken mixture on tortillas, spreading evenly. Layer with 1/3 of olives and cheese. Repeat layers 2 times, ending with cheese. Bake, uncovered, in 350 degree oven for 30 to 40 minutes. Makes 6 to 8 servings. Serve with Mexican rice and a green salad.