Mix together shredded chicken, green enchilada sauce, sour cream, cumin and green chilies in a bowl.
Grease a 9 x 13 baking dish and add half of chicken mixture. Place a layer of tortillas over the top and sprinkle with half the cheese, black olives and green onions. (save a few green onions for garnish)
Place a layer of tortillas over the top and sprinkle with half the cheese, black olives and green onions. (save a few green onions for garnish)
Repeat process.
Bake for 40 minutes covered, remove cover and bake for another 10 minutes to allow cheese to bubble and brown. Allow to sit for 10 minutes before serving.
Notes
What to do with leftovers:Refrigerator: Leftovers will last 3-4 days in the refrigerator. Freezer: To freeze leftovers, cut the casserole into individual size serving pieces, place in an airtight container and freeze for up to a month.Garnish your casserole with:
Cilantro. Chop up some fresh cilantro and sprinkle on top.
Green Onions. Chopped, use the green part and the white part.