Spicy Chicken Enchilada Casserole

From the Columbus Dispatch (1/12/05), submitted by Shannon Patke.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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 1/4ounce) can sliced ripe olives
• 6  corn tortillas, halved
• 2  cups  shredded monterey jack cheese
• 1  cup sour cream

Directions

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.