* 4 boneless skinless chicken breasts, cooked and cubed
* 3 Cups shredded cheese (I use Colby or Monterey Jack)
* 1 small white onion, diced
* 1 4.5 oz. can diced green chilis (I use mild from Trader Joe's)
* 1 3.8 oz. can sliced black olives (also from Trader Joe's)
* sour cream
* Enchilada Sauce (Trader Joe's)
* flour tortillas
* green onions (optional)
Directions
Preheat oven to 350 degrees. While chicken is cooking, saute onions for 3-5 minutes or until translucent. In large bowl combine cooked chicken, onions, chilis, olives (set a small amount aside for garnishing on top), 2 Cups of shredded cheese. I also mix in two or three large dollops of sour cream.
Spray 9x13 pan and spread a small amount of enchilada sauce on bottom. Spread a small amount of enchilada sauce on each tortilla to ensure it is lightly coated with sauce*. Scoop chicken mixture onto tortilla, wrap and place seam side down in baking dish. *In order to get the best results, I wash my hands, get in there and get messy! Once all enchiladas are made, pour remaining enchilada sauce over all of them making sure there are no dry parts on the tortillas.
Sprinkle remaining cup of cheese over enchiladas and garnish with remaining olives and sliced green onions. Bake uncovered for 30 minutes. This is a delicious and easy way to make a classic dish. Enjoy!
