Creamy Chicken Enchiladas

2 cups chicken, cooked and shredded

1 cup green peppers, diced

16 ounce jar picante sauce, divided

8 ounce package cream cheese

10 flour tortillas

16 ounce package cheddar cheese

¼ cup milk

2 – 2 ¼ ounce cans sliced black olives

Garnish

Salsa,

Guacamole

Sour cream

Stir chicken, green peppers, one cup picante sauce and cream cheese in a skillet over low heat until smooth; spoon ¼ cup mixture onto each tortillas. Roll up and place seam-side down in an ungreased 9 x 13 pan. In the same skillet, heat cheese with milk over low heat until melted and smooth; pour over enchiladas. Sprinkle black olives on top; spoon remaining picante sauce over the enchiladas. Cover with aluminum foil; bake at 350 degrees for 25 minutes or until thoroughly heated. Serve with salsa, guacamole and/or sour cream. Makes 10 servings.