Red Chicken Enchiladas

• 3 cups cooked chicken, shredded
• 1 (6 ounce) can black olives, chopped
• 1/4 cup green onion
• 1/2 lb monterey jack cheese, grated
• 4 (14 ounce) cans red enchilada sauce (or whatever amount feels right)
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (4 ounce) can diced green chilies
• 12 flour tortillas

1. Mix half of the olives, chilies, chicken, onions, beans, one can sauce.
2. Divide filling among the tortillas (you may end up with extra filling. You can just save it for another use or fill more tortillas).
3. Roll up and place in a 9 x 13 inch pan. Pour the rest of the sauce over enchiladas. Use as little or as much as you like depending on how saucy you like them.
4. Top with cheese and remaining olives.
5. Bake at 350 for 30 - 45 min or until bubbly.
6. Top with sour cream, guacamole, salsa, tomatoes, lettuce - whatever sounds good.

chicken, black olives, green onion, cheese, red enchilada sauce, black beans, green chilies, flour tortillas

Taken from www.food.com/recipe/red-chicken-enchiladas-221130 (may not work)