Tina's Easy Chicken Enchiladas

• 1 boneless skinless chicken breast
• 16 ounces light sour cream
• garlic salt, to taste
• onion powder, to taste
• black pepper, to taste
• 8 -12 tortillas
• 16 ounces green enchilada sauce
• 2 (8 ounce) canssliced olives
• cheddar cheese, shredded

1. Boil the chicken breast until it's cooked through, then shred it.
2. Pour sour cream in a bowl and add the shredded chicken.
3. Stir to coat the chicken.
4. Stir in garlic salt, onion powder and black pepper.
5. Put as much of the chicken mixture as desired on each tortilla and roll up tortillas.
6. Place rolled tortillas side-by-side in a greased 13" x 9" pan.
7. Cover tortillas with enchilada sauce, olives and as much cheese as desired.
8. Bake covered at 375 for 20 minutes, then uncovered for 10-15 minutes more.

chicken breast, sour cream, garlic salt, onion, black pepper, tortillas, enchilada sauce, olives, cheddar cheese

Taken from www.food.com/recipe/tinas-easy-chicken-enchiladas-361038 (may not work)