ENCHILADAS BLANCAS

By 1Jana

Ingredients

• 3 c cooked shred chicken
• 2 c shred jack cheese
• 1 can diced gr chilis
• 3/4 c light sour cream
• 1/2 c sliced gr onions
• 1 t garlic salt
• 3/4 t ground cumin
• 2 cans sliced bl olives drained
• 8 flour tortillas warmed
• 1 1/2 jars gr tomatillo salsa, med or gr chili enchilada sauce
• 1/2 c shredded cheese

Preparation

Step 1

In a large bowl combine chicken, 1 1/2 c jack cheese, gr chiles, sour cream, gr onions, salt, cumin and 1 1/4 can bl olives, mix well. Place 1/3 c chicken mix down center of each tortilla. Roll to enclose filling, place seam side down onto greased baking dish. Divide salsa and pour over enchiladas. Bake covered 350 for 30 min. Sprinkle with cheese and melt garnish with bl olives