Chicken and Olive Enchiladas

By cecelia26_

Ingredients

• 1/2 cup salsa or picante sauce
• 1 (10 oz.) can red enchilada sauce
• 1 (3.8 oz.) can Lindsay® Sliced Ripe Olives, drained
• 2 cups (8 oz.) chopped cooked chicken breast
• 1/2 cup sliced green onions or chopped cilantro
• 8 (6 to 7-inch) flour tortillas
• 1 cup (4 oz.) shredded cheddar cheese
• Optional toppings: sour cream, diced avocado and/or chopped tomato

Details

Servings 4
Adapted from lindsayolives.com

Preparation

Step 1

Heat oven to 375°F. Combine salsa and enchilada sauce; transfer 1/2 cup of the mixture to a large bowl. Set aside 2 tablespoons of the olives for garnish. Add remaining olives, chicken and green onions to bowl; toss with salsa mixture. Spoon a heaping 1/3 cup of the chicken mixture down center of each tortilla. Roll up; place seam side down in a greased 11 x 7-inch baking pan. Spoon remaining salsa mixture evenly over enchiladas. Cover with foil; bake 25 minutes or until hot. Uncover; sprinkle cheese over enchiladas. Return to oven; bake 5 minutes or until cheese melts. Garnish with reserved olives and toppings as desired.