1 lb. boneless chicken breast, sliced
1 small onion, sliced
1 green pepper, sliced
1 (4 oz.) can sliced black olives (optional)
1 (4 oz.) can diced green chilies (optional)
1 (8 oz.) pkg. cream cheese
1/2 cup salsa (any type)
2 tbsp. olive oil

Chop chicken breasts into bite sized pieces and combine in large frying pan with sliced onion, sliced green pepper, olives and diced green chilies with about 2 tablespoons olive oil. Sauté until chicken is done and vegetables are tender. Add cream cheese and salsa to chicken and veggies and cook until blended and bubbly.

ASSEMBLY:

1 (28 oz.) can enchilada sauce (mild is best)
3 cups grated cheddar cheese
12 fajita sized flour tortillas
non-stick cooking spray (Pam)

Preheat oven to 375°F.

In a 9x13-inch pan, spray bottom with non-stick cooking spray. Spread 1/4 can of the enchilada sauce on the bottom of the casserole dish. Layer on top of the sauce 4 tortillas (it's easier to cut the tortillas in half to make them fit). Layer on top of the tortillas, half of the chicken mixture. Top with 4 tortillas.

Top that with the rest of the chicken mixture. Top with 4 tortillas. Top tortillas with remaining enchilada sauce, making sure all tortillas are covered with sauce. Top sauce with cheddar cheese.

Bake casserole at 375°F for about half an hour until cheese is brown and bubbly.

Serve with Spanish rice and beans.

Submitted by: Marianne Hughes