Cindy's Chicken Enchilada Casserole

"God plus one is always a majority!" Recipe courtesy of Cindy Doss

1 large stewing chicken 1 large can of green enchilada sauce 1 lb. Jack cheese, shredded 1 small can of sliced black olives 2 green onions, diced 1 package of corn tortillas salt & pepper to taste Cut the chicken in large pieces, and boil in salted water until done, approximately 1 hour. Cool and debone the chicken. In a 9 x 13” baking dish pour in 1/3 of the enchilada sauce, or enough to cover the bottom of dish. Place a layer of corn tortillas all across the bottom; you may need to cut them in odd shapes to get complete coverage. Place 1/2 of the chicken on top of the tortillas; season with salt & pepper. Sprinkle with 1/2 the diced onions, 1/2 the olives and 1/2 the cheese. Drizzle 1/3 of the enchilada sauce over this; and continue with another layer of tortillas, the rest of the chicken, seasoning, onions & olives. Pour remaining sauce over casserole and top with cheese. Bake uncovered in preheated oven 350°, for approximately 45 minutes. Temp: 350 Bake Time: 45 minutes

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