Enchiladas Con Pollo

• 2 c. grated Monterey Jack cheese
• 2 c. shredded cooked chicken
• 1/3 c. chopped tomatoes
• 1/3 c. sliced pitted ripe olives
• 1/2 tsp. salt
• 1/4 tsp. garlic salt
• 1/4 c. chopped green chilies
• 1/4 c. chopped onion
• 3 1/2 c. chunky taco sauce (medium)
• 12 six-inch flour tortillas (soft)

1. Preheat oven to 350u0b0.
2. Combine 1/2 of cheese with next 7 ingredients and mix with 1 cup of taco sauce.
3. Microwave until soft; add 1/3 cup filling.
4. Roll up and place seam side down in a buttered 13 x 9-inch baking dish.
5. Spread remaining sauce over tortillas; cover with foil and bake 30 minutes.
6. Remove foil and sprinkle with remaining cheese.
7. Bake until cheese melts (approximately 3 minutes).
8. Serve immediately.

grated monterey, chicken, tomatoes, olives, salt, garlic salt, green chilies, onion, taco sauce, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=170622 (may not work)