Heat oven to 350. Spray rectangular pan, 13x9x2 inches, with nonstick cooking spray. Mix chicken, yogurt, olives, chili powder, 1/4 teaspoon salt and 1/8 teaspoon pepper; reserve.
Heat oil in 2-quart saucepan over medium heat. Cook garlic, onion and bell pepper in oil about 2 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes, tomato sauce, 1/4 teaspoon salt, and 1/8 teaspoon pepper; reduce heat. Simmer uncovered 5 minutes.
To soften tortillas, wrap several in dampened microwaveable paper toweling and microwave on high for 15-20 seconds. Spoon chicken mixture down center of each tortilla. fold sides of tortillas over chicken mixture; place seam sides down in pan. Top with tomato mixture. Bake uncovered 20 to 25 minutes or until hot and bubbly sprinkle with cheese.
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|Serving Size: 1 Serving (339g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 172 (34%)|
|Amt Per Serving||% DV|
|Total Fat 19.1g||25 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 115.3mg||35 %|
|Sodium 1428.2mg||49 %|
|Potassium 815.1mg||21 %|
|Total Carbohydrate 39.4g||12 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 34.9g|
|Protein 42.8g||61 %|
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Calories per serving: 503
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