8 chicken breasts, cooked
2 bell peppers, chopped
2 red onions, chopped
2 zucchini squash, cut and cubed
2 (4 oz.) cans mushrooms
3-4 carrots, grated
1 clove garlic, minced
butter or oil
2 (15 1/2 oz.) cans tomato sauce with seasoning
1 (11 1/2 oz.) can jalapeno peppers with oil
1 (10 oz.) pkg. of 10 frozen flour tortillas
2 c. sharp cheddar cheese
2 c. Monterey Jack cheese
1 head lettuce
2-3 tomatoes, sliced
1 (8 oz.) carton sour cream
Ripe olives

Cook chicken breast in favorite seasonings. Saute peppers, onions, squash, mushrooms, carrots, and garlic in butter or oil. Add 1 can of the tomato sauce with seasonings and jalapeno peppers to vegetable mixture. Bone the chicken and add to the sauce.

Stir in 1 1/2 cup of cheddar and 1 1/2 cups of Monterey Jack cheese. Cook tortillas according to package directions. Fill tortillas with chicken mixture, roll and place in a 13 x 9 x 2 inch baking dish. Pour the remaining can of tomato sauce over tortillas. Sprinkle on remaining cheese. Bake in preheated 325 degree oven until bubbly, about 20-30 minutes. Serve at once over a bed of lettuce and tomato. Top with sour cream and chopped ripe olives.

NOTE: You will never know enchiladas can be so good until you try this! You can also half this recipe!