For one, I will use chicken tenders instead of the canned chicken, I'm not a big fan of the canned taste. I also think that I will fry up the chicken tenders AND the onion before adding it to the rest of the ingredients.
CHICKEN TEX MEX BAKE
2 12-1/2 oz. cans chicken, drained and shredded
2 10 oz. cans mild red enchilada sauce
10-3/4 oz. can cream of chicken soup
4 oz. can diced green chiles
14 1/2 oz. can diced tomatoes
2 1/2 c. shredded Mexican blend cheese, divided
1 c. sour cream
1/2 c. onion, diced
1/2 t. pepper
10 flour tortillas, cut into 1-inch squares and divided
1/2 c. sliced black olives
Combine first 5 ingredients and half of the cheese;
mix well. Blend in sour cream, onion and pepper; set aside. Arrange half the tortillas over the bottom of a 13"x9" baking pan sprayed with non-stick vegetable spray. Spoon a layer of chicken mixture over tortillas.
Repeat layering, ending with chicken mixture on top. Sprinkle with remaining cheese; top with olives.
Cover lightly with aluminum foil; bake at 350 degrees for 40 minutes, or until hot and bubbly. Serves 8.