Chicken Enchiladas

By catgirl

Judy Russell's recipe

Ingredients

• 1-1/2 pounds shredded chicken
• 2 cans (13 oz each) green chile enchilada sauce
• Flour tortillas (about 20)
• sliced black olives
• sliced green onions
• 3 cups shredded Monterey Jack & Colby cheese

Preparation

Step 1

Preheat oven to 325 degrees.

Heat sauce until hot. Dip tortillas thoroughly in sauce. Place chicken, green onions, black olives, and cheese in tortillas; roll up and place in 9 x 13-inch pan. Pour remaining sauce over rolled-up tortillas. Sprinkle remaining cheese on top. Heat in oven until hot.