Boneless turkey or chicken breasts (1 lb.)
1 pkg. (12) corn tortillas
1 lg. can enchilada sauce
1 can black olives, diced
1 can green chilies, diced
1 can corn
1 onion, diced
1 jar med. salsa
1 lg. block cheddar cheese, grated
1 lg. block Jack cheese, grated
Sour cream (opt. topping)
Green onions (opt. topping)

In a large frying pan, brown chicken breasts (cut into cubes) until all pink is gone. Drain off any excess fat. Add enchilada sauce, corn, olives, onion and chilies and simmer for 10 to 15 minutes on medium heat until mixture thickens slightly, stirring occasionally.