Chicken Enchilada

Ingredients:

8 chicken breasts, skinless and boneless

1 small can (4 ounces) chopped green chilies

4 cans (10 ounces) enchalada sauce

1 small can (2.25 ounces) sliced olives

1 medium onion, chopped

1 pint sour cream

24-36 small (6" size) flour tortillas

2 cups cheddar cheese, shredded

2 cups Monterey Jack cheese, grated

Directions:

Preheat oven to 325 degrees. Simmer the chicken breasts until done; shred them and place in a saucepan. Add chilies, onion, sour cream, 1/2 can of olives, and about 1/3 of cheeses.

Put enchalada sauce in pan and heat. Cover bottom of 9" x 13" baking dish with small amount of enchalada sauce, reserving the rest for later.

One at a time, heat tortillas until flexible; place on a plate and put scoop of chicken mixture in center and roll. Place seam side down in casserole dish. Continue until all are done and pour balance of enchalada sauce over top. Cover with remainder of cheese and olives.

Bake at 325 degrees until hot and bubbly, approximately 30 minutes. Cool slightly before removing from dish.