Chicken Enchilada Lasagna

I have wanted to try this recipe idea for a while now... I am fully in nesting mode and like to find freezable meals to make for my family. I usually make one casserole and split it in half-- half for the night we eat it for dinner and the other half goes right into a freezer dish for a dinner in the future. This dish looked interesting and I wanted to catalog it somewhere to try. **If it is absolutely horrible, I will promptly erase the disaster with great apologies. 1 can (10 oz) enchilada sauce

1 cup salsa

1 large deli rotisserie chicken, cubed (4 cups cooked chicken)

1/2 cup sour cream

1/2 cup sliced green onions (8 medium)

2 tablespoons taco seasoning mix (from 1-oz package)

8 corn tortillas (6 inch), cut in half

2 cups shredded Colby-Monterey Jack cheese blend (8 oz)

2 cups tortilla chips

1 cup chopped tomato (1 large)

2 tablespoons sliced ripe olives

Fresh cilantro, if desired

	Print these coupons...
	About Concordance™

1. Heat oven to 375°F. In small bowl, mix enchilada sauce and salsa; reserve 1/4 cup of the mixture. In large bowl, mix remaining enchilada sauce mixture, the chicken, sour cream, 1/4 cup of the green onions and the taco seasoning mix.
2. Spoon reserved 1/4 cup reserved enchilada sauce in bottom of baking dish. Arrange 8 tortilla pieces over sauce, overlapping as necessary. Spoon half of the chicken mixture over tortillas; sprinkle with 2/3 cup of the cheese. Repeat layers. Cover with foil.
3. Bake 30 to 35 minutes or until hot. Layer tortilla chips, tomato, olives, remaining 1/4 cup green onions and remaining 2/3 cup cheese over top of casserole. Bake uncovered 5 minutes longer. Let stand 10 minutes before serving. Garnish with cilantro leaves.