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4 boneless skinless chicken breasts halves
2 tablespoons olive oil
1/2 cup jalapeño peppers, chopped
1 cup mild enchilada sauce
1/2 cup black olives, sliced
1 cup shredded sharp cheddar cheese
1/2 cup sour cream, for garnish (optional)
1. Preheat oven to 350° F.
2. Brown the cubed chicken in olive oil. Add the green chilies, black olives, and enchilada sauce. Stir to combine. Pour mixture into lasagna-type casserole pan and spread shredded cheese over top.
3. Bake for 30-45 minutes or until top is bubbly. Garnish with dollops of sour cream before serving, if desired.
