Chicken Enchiladas

• 1 lb. chicken, shredded
• 1 large onion
• 1 garlic clove, minced fine
• 1 can chopped olives
• 1 can chili sauce
• 1 can enchilada sauce
• 3/4 lb. Cheddar cheese, grated
• 3/4 lb. Monterey Jack cheese, grated
• parsley (optional)
• 1 doz. tortillas

1. Cook chicken with onion and garlic.
2. Warm tortillas in oil; layer meat, olives and cheese in tortilla.
3. Roll up tortilla; put in a 9 x 13-inch pan.
4. Pour chili and enchilada sauce over top. Sprinkle with remaining cheeses.
5. If desired, sprinkle olives and parsley over top.
6. Another option is to spoon guacamole down center of pan over enchiladas and garnish with olives.
7. Bake at 350u0b0 for 1 hour.
8. This dish can be made in advance and frozen until ready to cook.

chicken, onion, garlic, olives, chili sauce, enchilada sauce, cheddar cheese, cheese, parsley, tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=540225 (may not work)