1 medium onion, chopped
2 tablespoons canola oil
4 cups shredded cooked chicken
1 can (15 ounces) tomato sauce
1 can (14.5 ounces) whole peeled tomatoes, undrained and cut up
1 package taco seasoning
1/2 teaspoon garlic powder
1/2 teaspoon parsley
1 dozen medium whole-wheat tortillas
2 cans (2-1/4 ounces each) sliced ripe olives, drained
3 cups grated Monterey Jack cheese

Directions
Preheat oven to 350 F.

In large skillet, sauté onion in oil. Add chicken, tomato sauce, tomatoes, taco seasoning, garlic powder and parsley; blend well. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes. In 13×9x2-inch glass baking dish, place 4 tortillas. Pour 1/3 of chicken mixture on tortillas, spreading evenly. Layer with 1/3 of olives and 1/3 cheese. Repeat layers 2 times, ending with cheese. Bake, uncovered, in oven for 30-40 minutes or until heated through and cheese melts.

Serves 8-10