The Best Chicken Enchiladas Ever!(International Mexican)

• 1 whole chicken, boiled
• 1 (8 oz.) pkg. cream cheese
• 1 c. Colby shredded cheese
• 1 c. shredded Monterey Jack cheese
• 2 c. medium salsa
• 1/4 c. green onions, chopped
• 1/4 c. diced black olives
• 1 tsp. ground sage
• 1 tsp. ground cumin
• 1 pkg. flour tortillas

1. Boil chicken and break into pieces, discarding skin.
2. Add all ingredients into a two-quart saucepan and cook until cheeses are melted.
3. Take tortillas and spread 1/3 cup mixture in tortilla and roll tortilla up.
4. Place filled tortillas in 9 x 13-inch sprayed pan.
5. Sprinkle more cheese, olives and onions on top for garnish. Cover pan with foil and bake in 350u0b0 oven for 45 minutes.
6. Serve with Spanish rice and refried beans.

chicken, cream cheese, shredded cheese, shredded monterey jack cheese, salsa, green onions, black olives, ground sage, ground cumin, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941173 (may not work)