Melt-In-Your-Mouth Mexican Casserole

1 10-oz can enchilada sauce (I like green, but you can use red, too.)
2 cups chicken breast, cooked and cut in bite-size pieces.
1 8-oz container of sour cream
1/2 c. sliced green onions
1 T taco seasoning mix
8 corn tortillas cut in half
2 c. shredded colby-monterey jack cheese
1 c. tortilla chips
1 c. chopped tomato
2 T ripe olives, sliced

1) Heat oven to 375. Spray 13x9 baking dish. Set aside 1/4 cup enchilada sauce.
2) In a large bowl, mix the remaining enchilada sauce, sour cream, 1/4 cup of the green onions, taco seasoning mix, and chicken.
3) Spoon the reserved cup of enchilada sauce in the bottom of the baking dish. Arrange 8 of the corn tortilla halves over the the sauce. Spoon 1/2 of the chicken mixture over tortillas. Sprinkle with 2/3 c. cheese. Repeat layers and cover with foil.
4) Bake 30-35 minutes. Uncover, layer tortilla chips, tomatoes, olives, and remaining 1/4 cup onions and the rest of the cheese over the top. Bake uncovered for 5 minutes.

(I use 1 c. chicken and a can of black beans, rinsed and drained.)