Chicken Enchilada Bake (red or green)

I wasn't sure which would be best red or green enchilada sauce. I grew up only using red, but most chicken enchilada recipes call for green, so I did one pan of each to decide. Hands down...it's a tie. Whichever you prefer will turn out delicious.

Ingredients:

1 can (16 oz) enchilada sauce (red - I used Rosarita or green - I used Macayo)

12 ct. package corn tortillas (cut tortillas into quarters)

1 1/2 lbs. shredded chicken

3 c. shredded mexican blend or cheddar cheese

1 can (4 oz) diced green chiles

1/4 c. diced onion

1 can (6 oz) sliced olives

Instructions:

Mix chicken, green chile, and onion together in a bowl. Set aside.

Pour 1 c. enchilada sauce in bottom of 13 x 9 pan. Spread to cover bottom of pan.

Place single layer of tortilla sections on bottom of pan.

Spread 1/2 of chicken mixture over tortilla sections.

Sprinkle 1 1/2 c. cheese over chicken mixture.

Sprinkle 1/2 of olives over cheese.

Place remaining tortilla sections in single layer over olives.

Spoon remaining enchilada sauce over tortilla sections.

Spread remaining chicken mixture over enchilada sauce.

Sprinkle remaining cheese over chicken mixture.

Top with remaining olives.

Bake at 350° for 30-40 minutes. Cover with foil for first 20 minutes to keep cheese from browning.

With green sauce...

With red sauce...