Preparation / Directions:
Mix the chicken, olives, onion, and chiles. In a seperate bowl or
saucepan, heat the enchilada sauce. Don't bring it to a boil, just get
it nice and warm. Dip a tortilla in the warm sauce until the tortilla
is flexible. You want to be able to roll the tortilla without cracking
it. Lay the sauce covered tortilla on a plate, place 1/3 cup of the
chicken filling in the middle, and roll it up. Lay it seam side down
in a casserole dish. Repeat until the tortillas and filling are used
up. Pour the remaining enchilada sauce over the top of the enchiladas.
Loosely cover the casserole with foil, leaving a steam vent, and bake
at 350 degrees for 30 mins. Remove from oven. Just before serving,
sprinkle the cheddar cheese and green onion on top. Serve with salsa
and sour cream on the sid
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