Chicken Enchiladas

Ingredients

Chicken Base Recipe

• 8 ounces shredded cooked boneless skinless chicken breasts (I use store roasted chicken or 2 half breasts simmered in water until cooked. (Tip shred chicken whi)
• 1 (4 ounce) can diced green chilies
• 12 ounces deli style salsa

Optional toppings

• sour cream (optional)
• cilantro (optional)
• hot pepper sauce (optional)
• jalapenos (optional)
• olives (optional)
• avocado (optional)
• guacamole (optional)
• salsa (optional)

Enchilada Filling

• chicken base
• 1/2 (19 ounce) can enchilada sauce, green (or red if you prefer)
• 12 corn tortillas
• 16 ounces shredded low-fat Mexican cheese blend
• 12 sliced olives

Directions

1. 1

   Cover bottom of baking dish with thin layer of sauce.

2. 2

   Warm tortilla's between paper towels til pliable (15-20 seconds in mircowave).

3. 3

   In center of each tortilla place scant 1/4 C of chicken base mix and.

4. 4

   1oz Mexican blend shredded cheese.

5. 5

   Roll tortilla - enchilada style.

6. 6

   Place rolled tortillas, edge down, in sauce layered baking dish pour remaining sauce over all, top with remaining cheese and sliced olives.

7. 7

   Bake 350° until cheese is bubbly about 15-20 minutes.

8. 8

   serve immediately.