Chicken Enchilada Lasagna

1 T. olive oil

1 small onion, chopped

4 c. chicken, cooked

1 15 oz. can tomato sauce

1 can Rotel (or plain diced tomatoes)

1 pkg taco seasoning

1/2 tsp garlic powder

1 tsp parsley flakes

flour tortillas (can use corn too if that's your thing)

2-3 c. Monterrey Jack or Cheddar cheese

black olives-optional

In a skillet saute onion in oil.  Add chicken, tomato sauce, rotel, taco seasoning, garlic powder, and parsley.  Bring to a boil.  Simmer 15 min.  In 13x9 place 2-3 tortillas.  Pour 1/3 chicken mixture over tortillas and spread evenly.  Sprinkle 1/3 cheese.  Sprinkle black olives-optional.  Layer 2 more times.  Bake uncovered at 350 for 30-40 minutes.