Enchilada Casserole

14 oz. boneless, skinless chicken breasts
1/2 cup onion, chopped fine
1 medium green pepper, chopped fine
1 small can sliced black olives
1 small can diced green chiles
2 1/2 cups enchilada sauce
4 6" corn tortillas
2 cups 2% shredded cheddar cheese
1 tsp oregano
1 tsp garlic powder
1/2 tsp cumin

You can substitute low fat jack cheese and green enchilada sauce for variety.

Saute onion & peppers until just tender. Cube raw chicken breast, add to pan & cook through. Season with cumin, oregano & garlic powder. Mix together olives & chiles in small bowl. Put 1/2 cup sauce on bottom of 11" x 7" glass baking dish and cover with one layer of tortilla (cut in pieces to fit). Put in 1/2 of chicken mixture, 1/2 cup cheese, 1/2 of the olives & chiles mixture & drizzle another 1/2 cup of sauce over. Add another layer of tortillas. Repeat. On final layer of tortillas (top of casserole) put remainder of sauce & cover with last of cheese. Bake at 350 degrees for 25 minutes or until bubbly & heated through.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user DAWNBROKE.