Chicken Enchilada Casserole

Once again, I find myself craving Mexican food, specifically Chicken Enchiladas Suizas from the of blessed memory Richmond fave, La Siesta. Those ooey, gooey, cheesey, rich white sauced enchiladas, loaded with fat and calories. What's a girl to do? Gotta' have 'em! So, to satisfy my craving and not break the bank -- uh, calorie bank that is -- I created this casserole, using leftover baked chicken (rotisserie from the store works fine) and some lower fat, lower cal ingredients. I also eliminated frying the tortillas briefly in oil, as most recipes call for, which helps out. I bet you are going to like this one, next time you want something rich and creamy!

Beth's Chicken Enchilada Casserole
2 cups cooked chicken, diced, skin removed
6 corn tortillas
1 c. shredded cracker barrel 2% milk low fat sharp cheddar cheese
1 c. shredded monterey jack cheese
1 can chopped green chilies, divided use 1 can 98% fat free cream of chicken or mushroom soup
1/3 c. light sour cream 
1/4 c. salsa verde
1 green onion, sliced, green and white parts
6 black olives, halved (optional)
Cooking spray

First make your sauce: In a medium bowl, mix together 1/2 of the canned chilies, soup, sour cream and salsa verde. Remove 1/2 c. of this mixture and in another bowl, mix it with the chicken, the remaining green chilies and the sliced green onion.
Cut your tortillas into four pieces. Spray an 8X8" square baking dish with cooking spray. Take 3 of the tortillas (12 pieces) and layer them in a single layer on the bottom of the dish. Dump in the chicken mixture and spread it evenly over the tortillas. Add the two cheeses. Cover this with the remaining 12 pieces of tortillas. Spread all of the remaining sauce over the top of this as evenly as you can. Sprinkle with the halved black olives if desired. Bake it covered with foil, low and slow, about 325 degrees for 50 minutes to 1 hour until it is hot and bubbly. Let it cool at least 10 minutes before you cut it, to give it a chance to come back together. Makes 6 big pieces. We like to serve it with fat free refried bean from the can, gussied up with a few spoonfuls of our favorite salsa and topped with some shredded lettuce. My son insists I serve guacamole with it too, but he's a growing boy and can take the calories better than his old mom!