Easy Weeknight Enchiladas

• 2 pounds Boneless Skinless Chicken Breast
• 23 ounces, weight Diced Green Chilies
• 16 ounces, weight Pace Picante Sauce
• 16 ounces, weight Enchilada Sauce
• 8 ounces, weight Sour Cream, Divided
• 1 package Flour Tortillas (8 Count)
• 2 pounds Shredded Cheese, Cheddar/Jack
• 2- 1/4 ounces, weight Sliced Olives

1. Preheat oven to 350 degrees F.
2. Boil chicken breasts till cooked through (if they are defrosted, this will take about 15-20 minutes), then remove chicken from the water and shred with two forks.
3. Put shredded chicken into a pan with the green chilies.
4. Cook over medium heat for 5 minutes then add the Pace sauce and enchilada sauce and mix.
5. Mix in two large scoopfuls of sour cream to thicken the sauce and then remove it from the heat.
6. Warm the tortillas in the microwave for 30 seconds.
7. Take a tortilla and fill with the sauce mix and a handful of cheese.
8. Top with remaining sour cream.
9. Roll the tortilla and place seam side down in a 9x13 pan.
10. Repeat till pan is full.
11. Use any extra sauce to pour over the enchiladas in the pan.
12. Top with cheese and olives.
13. Bake for 30 minutes and enjoy.

chicken, green chilies, picante sauce, enchilada sauce, cream, flour tortillas, shredded cheese, olives

Taken from tastykitchen.com/recipes/main-courses/easy-weeknight-enchiladas/ (may not work)