Marie'S Chicken Enchiladas

• 4 skinless, boneless chicken breast (halfs)
• 2 28 oz enchilada sauce
• 1/2 c. light sour cream
• 1 4 oz. can diced green chiles
• 1 1/2 c. frozen sweet corn
• 1 jar chunky salsa
• 4 green onions sliced
• Grated Mexican Blend cheese from Trader Joe's
• Sliced black olives (optional)
• Diced jalepeno (optional to taste)
• Corn or whole wheat tortillas (personal preference)

1. Preheat oven 350 degrees. Prepare 11 x 9 inch pan with some olive oil.
2. Boil chicken until cooked; cool and shred into large bowl. Mix in sour cream, diced chiles, corn, salsa, jalepeno, black olives, green onions.
3. Heat half or so can of enchilada sauce in saute pan; dip tortilla to soften. Fill tortilla with about 1/2 c filling, some cheese and roll. Top with remaining enchilada sauce and some cheese (this is personal preference on how much; just don't want enchiladas dry). Bake until bubbly.

skinless, enchilada sauce, light sour cream, green chiles, frozen sweet corn, chunky salsa, green onions, black olives, jalepeno, whole wheat tortillas

Taken from www.epicurious.com/recipes/member/views/maries-chicken-enchiladas-50063298 (may not work)