Preheat the oven to 350 degrees. Grease a 9x13-inch pan with nonstick cooking spray.
In a large mixing bowl, whisk together the sour cream, salsa, and taco seasoning. Stir in the tortilla pieces, chicken, 2 cups of cheese, and the onion. Stir well to combine.
Spoon the mixture into the prepared pan. Top with the remaining cheese and black olives. Bake for 30 minutes or until hot and bubbly. Sprinkle cilantro over top before serving.
The casserole can be frozen or refrigerated, prior to baking. Add a few minutes to the cooking time to allot for a cold pan.
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Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Reheat in the microwave or in the oven.Nutritional values are approximate and based on 1/12 the recipe.You can bake this recipe in a standard 9×13-inch baking dish, or you can prepare them in single-serve gratin dishes.I also prepare this dish in these plastic meal prep dishes. Packed this way, enchiladas and enchilada casserole make for a great meal prep. The only difference is that to bake, you’ll need to cook the dish in the microwave instead of the oven. To cook a single serving in the microwave, cover loosely and heat for 2 to 3 minutes until hot.To freeze: use cold ingredients and assemble as the recipe instructs. Instead of baking, cover, label, and freeze the dish. Store in the freezer for up to two months. To serve: Thaw overnight and bake as directed.