Chicken Enchiladas:
2 cup of cubed cooked chicken
1 1/2 cup chopped black olives
1 small can of diced green chilies
1/4 cup onions, chopped
6 oz. Monterey Jack cheese, shredded (save out a little for the top)
6 oz. Cheddar cheese, shredded (save out a little for the top)
1 pkg large flour tortillas
1 or more large cans green enchilada sauce
Mix the 2 cheeses together. Mix together the first 4 ingredients. Put a spoonful of the chicken mixture on a tortilla shell and a handful of cheese and then roll up the shell and put it into a 9x13 pan. Continue lining up the rolls until you have filled the pan and/or used up all your mixture. Top with enchilada sauce and the remainder of the cheese mixture and bake at 350 degrees for 1/2 hr. or until the cheese is melted, bubbling and a little brown.
