1 tbsp. + 1 tsp. reduce calorie butter
10 oz. cooked chicken, shredded
1/4 c. onion, diced and 1 clove garlic, minced
3 jalapenos, diced
1 sm. can green chilies, chopped
1 c. canned skim milk + 1/4 c. water
1/2-2/3 c. tomato sauce, sm. can
Salt, pepper, cumin, onion powder, red pepper - all to taste
1-1 1/2 c. shredded Cheddar and Monterey Jack cheese, mixed
6 corn tortillas, cut in sixths
6 black olives, sliced

In skillet, melt butter and briefly saute shredded chicken. Add onions, garlic and diced jalapenos. Cook about 5 minutes. Cover and set aside. In a saucepan, heat milk, tomato sauce, and seasonings. Bring to a slow boil. Add chicken mixture, blend thoroughly, cover and simmer at least 5 minutes. Preheat oven to 350 degrees. Spray 2-quart casserole with non-stick spray and line bottom with corn tortilla triangles.

Put a portion of chicken over tortillas, sprinkle with 1/2 cheese. Then repeat again in the above order. Top with additional cheese and bake for 20 minutes. Take out and garnish with olives and return to oven for 5-8 minutes longer. Serve immediately.