3 c. cubed cooked chicken
1 1/4 c. mild picante sauce
1/2 c. chopped green onion
1/2 c. chopped red bell pepper
2 (8 oz.) cans tomato sauce
12 oz. shredded cheddar cheese (3 c.)
9 oz. pkg. chopped frozen spinach, thawed and drained
4 1/4 oz. can chopped ripe olives, drained
4 oz. can chopped green chilies, drained
1 clove garlic, minced
3/4 tsp. salt
1/8 tsp. pepper
10 (8 inch) flour tortillas
Shredded lettuce
Chopped fresh tomatoes
Sliced green onions
Sour cream

In 4-quart saucepan, combine chicken, 3/4 cup picante sauce, green onions, red pepper, 1 can tomato sauce, 1 1/2 cups cheese, spinach, olives, chilies, garlic, salt, and pepper. Mix well. Simmer uncovered over medium low heat 20 minutes, stirring occasionally. Heat oven to 350 degrees. Grease a 13 x 9 inch pan. From remaining can of tomato sauce, spoon 2 tablespoons evenly over bottom of greased pan. Spoon half cup of chicken mixture down center of each tortilla. Roll up; place seam side down over sauce in one row down center of pan.

In small bowl combine remaining tomato sauce and remaining picante sauce; mix well. Pour mixture evenly over enchiladas. Sprinkle remaining cheese over top. Bake for 20-30 minutes or until heated. Let stand 5 minutes. Garnish with fresh chopped tomatoes, shredded lettuce, sliced green onions, and sour cream. Serves 10.