Ingredients:
1 tablespoon vegetable oil
1 cup chopped green bell peppers
2 cloves garlic, finely chopped
1 lb boneless skinless chicken breasts, cut into bite size pieces
1 (24 ounce) jars chunky salsa
1 (2 1/4 ounce) cans sliced ripe olives
6 corn tortillas, halved
2 cups shredded monterey jack cheese
1 cup sour cream
Directions:
Preheat oven to 350 degrees.
Heat oil in a large skillet over medium-high heat.
Add bell pepper, onions, and garlic and cook (stirring occasionally) until the vegetables are tender (2-3 minutes).
Add chicken and cook (stirring frequently) until the chicken is no longer pink (about 3-5 minutes).
Stir in salsa and olives.
Layer half the tortillas in the bottom of a 9 inch square baking dish.
Top with half the chicken mixture and 1 cup of cheese.
Repeat layers.
Cover pan and bake 20 to 25 minutes or until bubbly and cheese melts.
Serve with sour cream.
Servings: 4
Time preparation: 15 min.
Time total: 40 min.