Chicken Enchilada Casserole

3/4 lb chicken meat, cooked
1/4 cup black olives, chopped
6 ea corn tortillas
2 ea green bell pepper, chopped
4 tsp canola oil
2 ea squash, yellow, chopped
1 ea Spanish onion, chopped
1 tbsp cilantro, chopped
4 ea garlic clove, minced
1 tsp ground cumin
2 tbsp tomato paste
1/2 tsp cayenne pepper
1 cup water
1/2 cup cheddar cheese, grated
1 ea jalapeno pepper, minced
1/4 cup Monterey Jack cheese, grated
1 tsp chili powder

1. Preheat oven to 350F. Shred the cooked chicken meat; set aside. 2. Heat 1/3 of the oil in a saute pan. Add 1/4 of the onion and 1/4 of the garlic; saute until tender. Stir in tomato paste. Stir in water and jalapeno. Bring to a simmer, stirring constantly. Stir in chili powder and simmer until slightly thickened, about 10 minutes. Remove from the heat and stir in olives. 3. Heat the remaining oil in a saute pan. Add the remaining onion and remaining garlic and saute until tender. Stir in the green pepper and squash and saute 6 minutes. Stir in cilantro, cumin, and cayenne pepper. Remove the pan from the heat and stir in chicken. 4. Coat a casserole dish with nonstick cooking spray. Place two of the tortillas in the bottom of the casserole dish. 5. Top with 1/2 of the vegetable mixture and then top with 1/2 of the cheese. Repeat and top with remaining tortillas. 6. Coat the top of the tortillas with a thin layer of the sauce; reserve remaining sauce. Place the casserole dish on a baking sheet and bake at 400 degrees for 30 minutes. 7. Remove the casserole from the oven and allow to cool slightly. Place a serving plate upside down on top of the casserole dish; invert onto plate. 8. Cut casserole into quarters using a serrated knife. Top with remaining sauce.

Weight Watchers Points: not yet calculated please check back soon!