Chicken Tortilla Casserole

1 1/2 pounds boneless chicken breasts, sliced in thick strips
1 tablespoon vegetable oil
2 cloves garlic, minced
1 medium onion, chopped
1 jar Chicken Tonight Cooking Sauce for Chicken - Cacciatore
1 can (2 1/4 oz.) sliced black olives, drained
1 can (4 oz.) mild green chilies, drained and chopped
1 package (9 oz.) frozen corn niblets
1 tablespoon chili powder
1 teaspoon oregano
2 cups crushed tortilla chips
2 cups shredded Cheddar cheese

Preheat oven to 375 degrees F. In a large skillet, thoroughly brown chicken strips in vegetable oil; drain fat. Add garlic and onion; sauté until tender. Add sauce, olives, chilies, corn, chili powder and oregano. Simmer, covered, 15 minutes, stirring occasionally. Spoon mixture into a 13 x 9-inch baking dish. Evenly top casserole with crushed tortilla chips and cheese. Bake, uncovered, 10 minutes or until bubbly.

Weight Watchers Points: not yet calculated please check back soon!