Spicy Chicken Enchilada Casserole

• vegetable oil↗1 tablespoon
• chopped green bell pepper1 cup
• garlic↗2 cloves

  finely chopped

• chicken breast↗1 lb

  boneless skinless, cut into bite size pieces

• chunky salsa1 jar

  (24 ounce)

• sliced ripe olives↗1 can

  (2 1/4 ounce)

• corn tortillas↗6 pieces

  halved

• shredded monterey jack cheese2 cups
• sour cream↗1 cup

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Heat oil in a large skillet over medium-high heat.

3. 3

   Add bell pepper, onions, and garlic and cook (stirring occasionally) until the vegetables are tender (2-3 minutes).

4. 4

   Add chicken and cook (stirring frequently) until the chicken is no longer pink (about 3-5 minutes).

5. 5

   Stir in salsa and olives.

6. 6

   Layer half the tortillas in the bottom of a 9 inch square baking dish.

7. 7

   Top with half the chicken mixture and 1 cup of cheese.

8. 8

   Repeat layers.

9. 9

   Cover pan and bake 20 to 25 minutes or until bubbly and cheese melts.

10. 10

    Serve with sour cream.