Mexican Lasagna

1 (8 ounce) can Ro-Tel Tomatoes with chiles
2 (16 ounce) cans Hatch green chile sauce (with
    pork and tomatoes) or make your own green chile
1 (16 ounce) can olives, chopped
Shredded Co-Jack cheese, to taste
Flour tortillas
2 cups cooked chicken, cut into strips

Mix tomatoes, green chile sauce, olives and chicken together.

Spray a 13 x 9-inch pan with cooking spray. Tear tortillas in half (to fit pan). Put down one layer of tortillas, spoon on chile mixture (be generous), layer with cheese and repeat from tortilla layers. Top with cheese.

Cover and bake at 325 degrees F for 30 minutes; uncover and bake 15 to 20 minutes longer until brown. You can make this ahead of time and then bake just prior to serving.