1 lb. boneless chicken breast
1 tsp. cooking oil
1 (4 oz.) can diced green chili peppers (mild)
1 (4 oz.) can sliced mushrooms
1 (4 oz.) can sliced black olives
1 tsp. garlic salt
1/2 tsp. ground cumin
1/4 tsp. oregano
1 doz. corn tortillas
1 (10 oz.) can enchilada sauce (mild)
1 c. sour cream
2 c. grated marbled Jack cheese

Cut up and cook chicken in oil adding mushrooms, olives, chili peppers and spices.

Dip tortillas in hot oil to soften, a few seconds on each side. (Tortillas may be softened in microwave according to package instructions). Dip each tortilla in enchilada sauce and stack aside.

Coat bottom of a 13 x 9 inch baking dish with remaining enchilada sauce. Layer tortillas (halved), chicken, sour cream, cheese. Repeat ending with tortillas topped with cheese. Cover with foil and bake at 350 degrees for 30 minutes. Serves 4-6.