Spicy Chicken Enchilada Casserole

• 1 tablespoon vegetable oil
• 1 cup chopped green bell pepper
• 2 cloves garlic, finely chopped
• 1 lb boneless skinless chicken breast, cut into bite size pieces
• 1 (24 ounce) jar chunky salsa
• 1 (2 1/4 ounce) can sliced ripe olives
• 6 corn tortillas, halved
• 2 cups shredded monterey jack cheese
• 1 cup sour cream

1. Preheat oven to 350 degrees.
2. Heat oil in a large skillet over medium-high heat.
3. Add bell pepper, onions, and garlic and cook (stirring occasionally) until the vegetables are tender (2-3 minutes).
4. Add chicken and cook (stirring frequently) until the chicken is no longer pink (about 3-5 minutes).
5. Stir in salsa and olives.
6. Layer half the tortillas in the bottom of a 9 inch square baking dish.
7. Top with half the chicken mixture and 1 cup of cheese.
8. Repeat layers.
9. Cover pan and bake 20 to 25 minutes or until bubbly and cheese melts.
10. Serve with sour cream.

vegetable oil, green bell pepper, garlic, chicken breast, chunky salsa, olives, corn tortillas, shredded monterey jack cheese, sour cream

Taken from www.food.com/recipe/spicy-chicken-enchilada-casserole-108607 (may not work)