Chicken Enchiladas

4 boneless skinless chicken breast halves
2 tablespoons olive oil
1/4 cup jalapeño peppers, chopped - or use 1/4 C. diced red pepper
1 can of mild enchilada sauce
1/4 cup black olives, sliced
1 cup shredded sharp cheddar cheese
1/2 cup sour cream, for garnish (optional)

First, I like to marinate the chicken breasts in 1/2 of the can of enchilada sauce and 1 T of chili powder in the refigerator for 1 hour or longer.
Preheat oven to 350F.
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.

Bake for 30-45 minutes or until top is bubbly. Garnish with dollops of sour cream before serving, if desired.