Preheat oven to 375 degrees.
Sauté chicken cubes with garlic, salt, pepper, onions, bell pepper and jalapeno pepper for 5 minutes on medium heat add fire roasted tomatoes and simmer for another 2-3 minutes.
When done remove from heat and pour into a large mixing bowl.
Add fat free cheese, olives and tortilla chips, mix well.
In a 9x13 inch baking dish coated with cooking spray.
Pour half of the enchilada sauce into the bottom of the baking dish, tilt dish to evenly spread sauce across the bottom.
Next, pour meat, cheese and tortilla chip mixture into the baking dish.
Pour remaining enchilada sauce over the top.
Sprinkle remaining low fat cheese evenly over the top and bake for 20-25 minutes or until cheese is completely melted.
Garnish with non fat sour cream and fresh cilantro.