2 pounds boneless, skinless chicken breasts, trimmed
1 tablespoon canola oil
8 ounces mushrooms, chopped
1 medium onion, diced
1 med. red or green bell pepper, diced,
4 cloves garlic, minced4 teaspoons chili powder½ cup whole-wheat flour or all-purpose flour
3 cups reduced-sodium chicken broth
1½ cups diced fresh tomatoes
½ cup reduced-fat sour cream
1 7-ounce can or two 4-ounce cans diced green chiles, drained¾ teaspoon salt12 6-inch corn tortillas, cut in half, divided1 cup shredded Colby-Jack cheese, divided¼ cup sliced ripe black olives, divided