Every now and then a recipe on a label catches my eye and I give it a try.  This is one I tried years ago from a Rosarita Enchilada Sauce can and it has become an all-time favorite. It goes together quickly, and tastes even better the second day. 

1 10-oz. can Rosarita Mild Enchilada Sauce
1 10-oz. can cream of mushroom soup
6 fajita size wheat tortillas
1 lb. boneless, skinless chicken breasts, cut into 1/4 x 1/4 x 2″ strips (easier to do if you put them in the freezer for about 30 minutes before slicing)
1 12-oz. jar roasted red bell peppers, drained
1 1/2 C shredded Monterrey Jack cheese
1 2.5-oz. can sliced black olives, drained
1/4 C sliced green onion

• Combine enchilada sauce and soup; set aside. Lay 2 tortillas side by side in 11 x 7 inch baking dish sprayed with non-stick spray.
• Spread half the chicken and half the peppers and 1/2 cup each of sauce mixture and cheese over tortillas.  Repeat layers and top with remaining 2 tortillas.
• Spoon remaining sauce and cheese over top.  Sprinkle with olives and onions.  Bake, covered, at 350 for 45 minutes.

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