Chicken & Cheese Tortilla Pie


1 can (10 ounces) green enchilada sauce
8 corn tortillas (6 inches)
2 cups coarsely shredded rotisserie chicken
2 cups shredded cheddar cheese
1/4 cup sliced ripe olives
Salsa, optional


Preheat oven to 375 deg. In a small skillet, warm enchilada sauce over medium heat. Dip four tortillas, one at a time, in sauce to coat both sides; arrange on bottom of a greased 9-in. pie plate, overlapping to fit. Layer with 1 cup chicken, 1 cup cheese and 2 tablespoons olives. Repeat tortilla and chicken layers. Pour remaining enchilada sauce over top. Sprinkle with the remaining cheese and olives. Bake 20 to 25 minutes or until heated through and cheese is melted. If desired, serve with salsa.