Chicken Enchiladas

• 2 chicken breasts
• 1 onion
• 1 green pepper
• 2 tomatoes
• 1 can black olives
• 1 can chili peppers (optional)
• flour tortilla shells
• 1 jar taco sauce
• 1 jar picante sauce
• 1 bag Monterey Jack cheese
• 1 bag taco mix cheese
• 1 c. sour cream
• 4 oz. cream cheese

1. Cook and cube chicken.
2. Chop up onion, green pepper, tomatoes and black olives; combine in a bowl.
3. Mix sour cream and cream cheese together.
4. Pour 1/2 of taco sauce and 1/2 of picante sauce in bottom of baking dish.
5. Spread sour cream/cream cheese mixture on tortilla shells.
6. Place some chicken on that with some chopped veggies on top (add chili peppers at this time) and then sprinkle Monterey Jack cheese on top.
7. Fold tortilla shells and place side by side in baking dish.
8. Pour leftover sauces over tortillas. Bake at 325u0b0 for 35 minutes.
9. Remove dish from oven and sprinkle taco mix cheese over tortillas and place back in oven until melted.

chicken breasts, onion, green pepper, tomatoes, black olives, chili peppers, flour tortilla, taco sauce, picante sauce, cheese, taco, sour cream, cream cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=397831 (may not work)