Chicken Enchiladas

Course : Chicken
Serves: 12
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2 cups cooked -- diced chicken
6 Ounces sliced black olives
1/4 cup chopped onion
6 Ounces chopped green chiles
16 Ounces enchilada sauce
12 tortillas corn tortillas
1 cup shredded cheddar cheese
12 medium green onions - chopped

Preparation / Directions:

Mix the chicken, olives, onion, and chiles. In a seperate bowl or saucepan, heat the enchilada sauce. Don't bring it to a boil, just get it nice and warm. Dip a tortilla in the warm sauce until the tortilla is flexible. You want to be able to roll the tortilla without cracking it. Lay the sauce covered tortilla on a plate, place 1/3 cup of the chicken filling in the middle, and roll it up. Lay it seam side down in a casserole dish. Repeat until the tortillas and filling are used up. Pour the remaining enchilada sauce over the top of the enchiladas. Loosely cover the casserole with foil, leaving a steam vent, and bake at 350 degrees for 30 mins. Remove from oven. Just before serving, sprinkle the cheddar cheese and green onion on top. Serve with salsa and sour cream on the sid

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