| 5 | Boneless, skinless chicken breasts |
| 1 | Large can of green chili sauce |
| 1/2 lb | Reduced-fat Monterey Jack cheese, shredded* |
| 1 (8 oz) pkg | Reduced-fat Cream Cheese* |
| 1 package | (10 - 12) tortillas |
| 1 | Small can green chilis (mild) |
1. Take chicken frozen or thawed and boil in water until done. Drain chicken and dice into small pieces. Toss back in pan and add 1/3 of green chili sauce, cream cheese, a handful of shredded cheese, and green chilis. Stir until warm and bubbly.
2. Place a few spoonfuls of mixture in middle of tortillas and roll them up. Place in lightly spayed baking dish (10x13) .
3. Once baking dish is full, spread remaining green chili sauce over the top, sprinkle with cheese. Add olives, if desired.
4. Bake, covered, at 350 for 30 min, uncovered for 10 min. If prepped ahead of time and kept in refrigerator bake for 45 min, covered, and 15 min uncovered.
*Original recipe calls for 16 oz of both cheeses, but cutting it by half and substituting reduced-fat cheese drastically cuts down the fat and calories.