Green Chile And Chicken Enchiladas

• 1 cooked and deboned chicken
• 1 diced yellow onion
• 3 to 4 cloves chopped garlic
• 1 can black olives
• 1 small can diced green chilies (Ortega)
• grated Cheddar cheese to taste
• grated Monterey Jack cheese to taste
• 1 large can La Victoria green enchilada sauce
• 1 pkg. corn tortillas
• 1 Tbsp. oil

1. Cut chicken into small bite sized pieces.
2. In skillet brown onion and garlic lightly in oil.
3. Add 1/4 to 1/2 can enchilada sauce to skillet.
4. Add chicken, olives and green chilies.
5. Let mixture simmer a few minutes.
6. In a 13 x 9-inch greased baking dish, layer one layer of tortillas that have been dipped in remaining enchilada sauce, a layer of meat mixture and a layer of cheese.
7. Repeat layering process until all ingredients have been used up.
8. (End with a layer of cheese.)
9. When all layers are finished, pour remaining green sauce over enchiladas.
10. Bake covered in a 350u0b0 oven for 1 hour.
11. Ole!!

chicken, yellow onion, garlic, black olives, green chilies, cheddar cheese, grated monterey, victoria green enchilada sauce, corn tortillas, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=718322 (may not work)