Chicken Enchiladas

• 4 cups cooked chicken breasts, shredded
• 1 teaspoon onion powder
• 1 minced garlic clove
• 1 teaspoon cumin
• 1 teaspoon coriander
• 4 ounces diced green chilies
• 12 cup fat free sour cream
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 cups shredded low-fat Mexican cheese blend, divided
• 4 12 ounces black olives, sliced
• 8 (12 inch) fat free whole wheat tortillas

1. Prepare enchilada sauce according to recipe directions.
2. Combine first nine ingredients.
3. Stir in 1/2 cup enchilada sauce.
4. Stir in 1 cup of the cheese.
5. Spray a 9x13 pan with olive oil.
6. Spread about 1/4 cup of chicken mixture down the center of each tortilla.
7. Roll up tortilla and place seam side down in pan.
8. Sprinkle sliced olives over top of tortillas.
9. Pour remaining enchilada sauce over top of tortillas.
10. Sprinkle remaining cheese over top.
11. Cover with tin foil.
12. Bake at 350 degrees for approximately 30-45 minutes.

chicken breasts, onion powder, garlic, cumin, coriander, green chilies, sour cream, salt, pepper, cheese blend, black olives, whole wheat tortillas

Taken from www.food.com/recipe/chicken-enchiladas-345337 (may not work)