Chicken Enchilada Casserole

• 2 cups chicken, cooked and shredded
• 1 cup monterey jack cheese, grated
• 1/2 cup black olives (optional)
• 1 bunch green onions, chopped
• 1 green pepper, chopped
• 1 clove garlic, minced
• 1 TBSP olive oil
• 2 cups canned tomatoes
• 1 cup tomato sauce
• 1 package taco seasoning (or 1 1/4 oz)
• 12 tortillas

Toppings

• 1 cup monterey jack cheese, grated
• 1 tomato, chopped
• 1 bunch green onions, chopped
• 1 1/2 cups lettuce, shredded

1. Lightly grease 11 x 7" (or 9 x 13") baking dish. Preheat oven to 350°F.
2. Mix chicken, cheese and olives together in a medium bowl.
3. In a medium saucepan, saute the onions, green pepper and garlic in oil until wilted. Stir often. Stir in tomatoes, tomatoes, tomato sauce and taco mix. Simmer for 5 minutes.   
4. Spread 1 cup of sauce in the bottom of the baking dish.
5. Warm tortillas until they are soft adn can be rolled. Divide the chicken mixture evenly between the tortillas. Roll each and place seam side down in the baking dish.
6. When ready to bake, cover the tortillas with the rest of the sauce and top with grated cheese.
7. Cover and bake in preheated oven for 35 minutes.
8. When ready to serve, sprinkle with tomatoes, lettuce and remaining green onions.