Chicken Enchilada Casserole - Christine Robbins

(As good as this is, our kids thinks its too spicy!  Go figure, I think its milder than the salsa they devour at the local Mexican restaurant)

4 cooked chicken breasts                  

1 clove garlic, diced
½ lb grated monterey jack cheese   
1 can enchilada sauce
½ lb grated cheddar cheese              
1 can olives, sliced
1 jar picante sauce                             
1 onion, chopped
1 pkg corn tortillas

Put the garlic, onion, picante sauce and enchilada sauce in a saucepan.  Cook until onion is translucent.  Try not to boil the mixture as it cooks.  Shred the chicken meat and add to the sauce.  In a 9x13 pan, layer corn tortillas, sauce mixture, and grated cheeses.  Repeat layers until finished.  Add olives on top with cheese and bake at 350º for 25 minutes.