12 chicken thighs
1 (1 lb.) can chopped black olives
1 (1 lb.) can stewed tomatoes
1 can (tuna size) mild chopped jalapeno
1 pkg. Durkee enchilada mix
1 c. rice
12 oz. shredded Cheddar cheese
Sour cream
Tortilla chips

Cook in pot: chicken, olives, tomatoes, jalapeno and enchilada mix; cook until meat falls off bones. Layer rice, sauce and chicken mix and cheese in 9 x 13 inch casserole dish. Bake in oven at 350 degrees 10 minutes until cheese melts. Top with sour cream and olives if you like and tortilla chips.