Green Chile Pepper Jack Chicken Enchiladas

• 2 can 28 oz. Cans of fully cooked chicken, no water added. Rotisserie chicken is fine to use as well.
• 3 packages at least 10 medium tortillas (Normal Quesadilla size not jumbo not small)
• 3 can small green Chile enchilada sauce
• 2 can 4 oz. small diced green chile?s
• 1 can 4.25 oz. small chopped olives
• 3/4 cup sour cream
• 1 tsp cumin powder
• 1 bunch fresh cilantro chopped
• 2 lb Pepper Jack Cheese shredded

1. Preheat oven to 350F.
2. I like to warm up my shells with a little oil before preparing them for filler.
3. Cook and shred your chicken.
4. Shred with two forks and let cool.
5. Put shredded chicken in large bowl and add 1/2 cup of enchiladas sauce (save the rest), handful of cheese, add green Chile's, 1 small can chopped olives, 3/4 cup of sour cream, 1tsp of cumin, a handful of chopped cilantro and salt and pepper to taste.
6. Roll the chicken mixture into the tortillas and place in a greased casserole dish.
7. Pour the remaining enchilada sauce on top and spread evenly.
8. (Do step 4).
9. I served with a side a sour cream.
10. This makes two casserole dish servings.
11. Bake for 30 minutes and add the rest of the cheese on top for the last 5 minutes.

chicken, quesadilla, green chile enchilada sauce, green chiles, olives, sour cream, cumin powder, cilantro, pepper

Taken from cookpad.com/us/recipes/359731-green-chile-pepper-jack-chicken-enchiladas (may not work)