Rosarita Chicken Enchiladas

• 1 whole chicken
• 1 (14 ounce) can chopped green chilies
• 1 cup black olive, sliced
• 1 cup green onion, sliced
• 1/2 cup sour cream
• 1 1/2 cups monterey jack cheese, shredded
• 1 cup cheddar cheese
• 1/2 teaspoon garlic salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin or 1/2 teaspoon oregano
• 1 (32 ounce) can enchilada sauce
• 12 (8 inch) tortillas, flour

1. Boil chicken until fully cooked.
2. Cool and shred chicken, getting 3 cups.
3. Mix together green onions,slice olives, sour creams, jack cheese, garlic salt and garlic powder. Also Add the canned chilies.
4. Add shredded chicken to cheese and mix throughly.
5. Put enchilada sauce into a 9 x 13" baking dish.
6. Dip torilllas enchilada sauce.
7. Stuff tortillas w/ chicken mixture, roll and line up in baking dish.
8. Top casserol w/ remaining jack and chedder cheese.
9. Bake at 375" for 25 to 30 mintues.
10. Serve on thinly shredded lettuce.

chicken, green chilies, black olive, green onion, sour cream, cheese, cheddar cheese, garlic salt, garlic powder, cumin, enchilada sauce, tortillas

Taken from www.food.com/recipe/rosarita-chicken-enchiladas-538602 (may not work)