Baked Chicken Enchiladas

• 1 envelope enchilada sauce mix
• 2 cups cubed cooked chicken
• 2 cups shredded Monterey Jack cheese, divided
• 1/3 cup sliced ripe olives
• 1-1/3 cups chopped fresh tomatoes, divided
• 1/4 cup chopped green pepper
• 2 tablespoons chopped green onion
• 10 flour tortillas (6 inches)
• 2 cups shredded lettuce

1. Prepare enchilada sauce according to package directions. In a large bowl, combine 1/2 cup prepared sauce, chicken, 1 cup of cheese, olives, 1/3 cup of tomatoes, green pepper and onion.
2. Place a rounded 1/4 cupful of chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining enchilada sauce over top.
3. Cover and bake at 350u0b0 for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Top with lettuce and remaining tomatoes.

enchilada sauce mix, chicken, shredded monterey jack cheese, olives, fresh tomatoes, green pepper, green onion, flour tortillas, shredded lettuce

Taken from www.tasteofhome.com/recipes/baked-chicken-enchiladas/ (may not work)