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

In 4-quart saucepan, combine chicken, 3/4 cup of the picante sauce, green onions, onion, red bell pepper, 1 can tomato sauce, 1 1/2 cups of the cheese, spinach, olives, green chilies, garlic, salt and pepper; mix well. Simmer uncovered over medium-low heat 20 minutes, stirring occasionally.

Meanwhile, to soften tortillas (I sue the microwave) they use the oil and fry 3 seconds a side. Heat oven to 350 degrees. Grease 13x9 inch pan or baking dish.

From remaining can of tomato sauce, spoon 2 tablespoons evenly over bottom of greased pan. Spoon about 1/2 cup chicken mixture down center of each tortilla. Roll up; place seam-side down, over sauce in 1 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 at 350 degrees for 20-30 minutes or until thoroughly heated. Let stand 5 minutes. Garnish with shredded lettuce, picante, sour cream, etc. Yield: 10 servings.