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Originally shared on the web 01/25/2017

2 c. cooked chicken, shredded
1 c. green pepper, diced
16-oz. jar picante sauce, divided
8-oz. pkg. cream cheese, softened
10 8-inch flour tortillas
16-oz. pkg. Mexican pasteurized process cheese spread, cubed
1/4 c. milk
2 2-1/4 oz. cans sliced black olives, drained
Garnish: salsa, guacamole and sour cream

In a skillet over low heat, cook and stir chicken, green pepper, one cup picante sauce and cream cheese until smooth. Spoon 1/4 cup chicken mixture onto each tortilla. Roll up and place seam-side down in an ungreased 13"x9" baking pan; set aside. In the same skillet over low heat, cook and stir cubed cheese spread with milk until melted and smooth; spoon over enchiladas. Sprinkle olives on top; spoon remaining picante sauce over enchiladas. Cover with aluminum foil. Bake at 350 degrees for 25 minutes, or until heated through. Serve with salsa, guacamole and sour cream on the side. Makes 5 servings, 2 enchiladas each.