Chicken Chile Verde Enchiladas

Ingredients

• 3 boneless skinless chicken breasts, cooked and shredded (about 5 cups)
• 1 cup cheddar cheese, shredded
• 1 cup monterey jack cheese, shredded
• 1-1 1/4 cup sour cream
• 1/2-3/4 cup onion, chopped

• 2 (4 ounce) cans diced mild green chilies
• 12-16 small fajita size flour tortillas

• 1 (28 ounce) can green enchilada sauce, plus

• 1 (10 ounce) can green enchilada sauce
• 1/3 cup cheddar cheese, shredded to top
• 1/3 cup monterey jack cheese, shredded to top

• 1 (2 1/4 ounce) can sliced black olives, drained to top

Directions

1. 1

   Cook chicken breasts and shred.

2. 2

   Preheat oven to 350°F.

3. 3

   Stir together cooked shredded chicken, first 2 cups of cheeses, sour cream, onion and diced green chiles. It should be the texture of chicken salad.

4. 4

   Coat the bottom of a 13x9 baking dish with enchilada sauce.

5. 5

   Optional: If tortillas are going to crack you can warm them in the oven or dip them in enchilada sauce.

6. 6

   Place a scant 1/2 cup of the chicken mixture on each tortilla. Roll up and place seam side down in the baking dish. **Use 1/3 cup of chicken mixture in thin tortillas.**.

7. 7

   After all of the tortillas are filled and in the baking dish pour all of the remaining enchilada sauce over them.

8. 8

   Top with the remaining 2/3 cups of shredded cheeses and sliced olives.

9. 9

   Bake for 35 minutes or until bubbly.