1 can (10 oz) enchilada sauce
1/2 cup Thick 'n Chunky 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
1.Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. 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.