1 lg. onion, chopped
1/2 c. chopped green pepper
2 c. chopped Fry Chick
1/2 c. chopped ripe olives
2 (10 oz.) cans mild enchilada sauce (divided)
1 1/2 c. shredded cheddar cheese
8 corn tortillas
Shredded lettuce, sour cream (optional)

Mix onions and pepper; cover with plastic wrap. Cook on high in microwave oven for 3 minutes, stirring once. Stir in Fry Chick, olives and 1/2 of the enchilada sauce. Cover with plastic wrap and cook 2 minutes more or until hot. Stir in 1/2 of the cheese and let stand covered. Arrange 2 tortillas side by side on paper towel and cover with another paper towel. Repeat with remaining tortillas stacking on top of the other. Heat for 1 minute. This will soften the tortillas and make them easier to roll. Spoon 1/3 cup of the mixture down the center of each tortilla and roll tortilla up and place seam side down in 12 x 8 inch baking dish. Pour remaining sauce over tortillas, top with remaining cheese and heat until bubbly. Top with lettuce and sour cream if desired. Regular oven: Top enchiladas with cheese and bake at 325 degrees for 20 to 25 minutes or until filling is hot and sauce is bubbly.