Chicken Enchiladas

Kristy Robison

2 cups cooked shredded chicken

1 ¼ cup shredded Jack cheese

½ cup sliced green onions

1 (2.2 oz.) can sliced black olives, drained

1 cup sour cream

1/8 chopped cilantro, lightly packed (optional)

¼ (heaping) tsp. each: ground cumin, garlic salt and garlic powder

1/8 (heaping) tsp. pepper

2 (10 oz.) cans of Enchilada sauce

corn tortillas

1 ¼ cups cheddar cheese

In a large bowl, combine 1 cup of Jack cheese, 1 cup of cheddar cheese, ¼ cup green onions, ½ of the can of olives and remaining ingredients, except the enchilada sauce and corn tortillas; mix well and set aside. In large skillet, heat sauce. With tongs, carefully place tortilla in sauce, completely covering both sides; shake off excess sauce. Place some filling down the center of tortilla. Roll to close, place enchilada, seam side up, into a lightly greased 13x9x2-inch baking dish; repeat until the dish is full. Pour remaining sauce over enchiladas. Bake, covered, at 350 degrees for 30 minutes. Sprinkle the remaining cheeses, olives and green onions down the center of the enchiladas; bake, uncovered, and additional 3 minutes.

Note: can also be made casserole style layering tortilla-filling-tortilla-filling-tortilla then garnishing. It's just as good and saves about 20 minutes.