1 (1 5/8 oz.) pkg. dry enchilada sauce mix
1 (15 oz.) can tomato sauce
1 (4 oz.) can mild green chilies, undrained
2 tbsp. instant minced onion
1/2 c. water
8 corn tortillas, cut into 1-inch strips
2 c. cubed cooked chicken
1/4 c. sliced ripe olives
1/2 c. (2 oz.) shredded Monterey Jack cheese
2 green onions, slivered (including tops)

Combine enchilada sauce mix, tomato sauce, green chilies, onion and water in 12 x 8 inch microwave-safe baking dish. Microwave (high) uncovered, 2 1/2 3 minutes or until mixture boils. Then microwave (medium - 50%) 5 to 6 minutes or until thickened. With full power microwave 4 to 5 minutes.

Pour sauce into 2-cup measure, leaving 2 to 3 tablespoons in baking dish. Layer half the shredded tortillas, half the chicken cubes, half the olives and half the sauce in baking dish. Repeat layers. Sprinkle with cheese. Casserole can be made ahead to here. Increase time in following step 7 to 8 minutes.

Microwave (high), uncovered, 6 to 7 minutes or until heated through and cheese is melted, rotating dish once. Garnish with green onions.

This easy casserole can be made ahead and refrigerated for a Mexican dinner in minutes.