1. Cook chicken breasts and shred. 2. Preheat oven to 350°F. 3. Stir together cooked shredded chicken, first 2 cups of cheeses, sour cream, onion and diced green chiles. It should be the texture of chicken salad. 4. Coat the bottom of a 13x9 baking dish with enchilada sauce. 5. Optional: If tortillas are going to crack you can warm them in the oven or dip them in enchilada sauce. 6. Place a scant 1/2 cup of the chicken mixture on each tortilla. Roll up and place seam side down in the baking dish. **Use 1/3 cup of chicken mixture in thin tortillas.**. 7. After all of the tortillas are filled and in the baking dish pour all of the remaining enchilada sauce over them. 8. Top with the remaining 2/3 cups of shredded cheeses and sliced olives. 9. Bake for 35 minutes or until bubbly. ---------------------------------------------------------------------------
Nutrition
Ingredients
