Ingredients
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3 boneless skinless chicken breasts, cooked and shredded (about 5 cups)
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1 cup cheddar cheese, shredded
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1 cup monterey jack cheese, shredded
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1 -1 1/4 cup sour cream
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1/2-3/4 cup onion, chopped
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12 -16 small fajita size flour tortillas
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1 (28 ounce) can green enchilada sauce, plus
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1 (10 ounce) can green enchilada sauce
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1/3 cup cheddar cheese, shredded to top
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1/3 cup monterey jack cheese, shredded to top
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1 (2 1/4 ounce) can sliced black olives, drained to top
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2 (4 ounce) cans diced mild green chilies
Instructions
- Cook chicken breasts and shred.
- Preheat oven to 350°F.
- 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.
- Coat the bottom of a 13x9 baking dish with enchilada sauce.
- Optional: If tortillas are going to crack you can warm them in the oven or dip them in enchilada sauce.
- 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.**.
- After all of the tortillas are filled and in the baking dish pour all of the remaining enchilada sauce over them.
- Top with the remaining 2/3 cups of shredded cheeses and sliced olives.
- Bake for 35 minutes or until bubbly.