Reward yourself with this flavor-packed fiesta! The Chicken Enchilada Casserole is a quick and easy make-ahead dish filled with big and bold flavors.
Preheat oven to 350°. In medium bowl, mix soup, salsa and sour cream. In large skillet, heat oil over medium-high heat. Add onion and cook 4 minutes. Add garlic, 2 teaspoons taco seasoning and 1/2 teaspoon cumin, and cook 5 minutes or until onion is tender, stirring occasionally. Add green chiles, chicken and half the soup mixture, and cook 2 minutes or until heated through. Remove skillet from heat; cool slightly. Stir in 1 cup cheese, cilantro and pepper.
Stir remaining 1 teaspoon taco seasoning and 1/4 teaspoon cumin into remaining soup mixture. Spread soup mixture into bottom of 13 x 9-inch baking dish. On microwave-safe plate, stack 6 tortillas between 2 damp paper towels; heat in microwave oven on high 30 seconds. While keeping remaining tortillas covered, place 1 tortilla at a time on work surface and spoon 1/3 cup filling down center. Fold sides over filling, then place enchiladas seam-side down and close together in prepared baking dish. Repeat process with remaining tortillas and filling. Sprinkle with remaining 1 cup cheese.
Bake 15 to 20 minutes or until edges bubble and top is lightly browned. To serve, sprinkle enchiladas with olives, tomatoes, green onions and cilantro, if desired.
Approximate nutritional values per serving: 439 Calories, 22g Fat (10g Saturated), 85mg Cholesterol, 893mg Sodium, 33g Carbohydrates, 3g Fiber, 29g Protein