Chicken Enchiladas

• 1-1/2 qt. yellow onions, chopped
• 1 cup oil
• 1-1/4 gal. cooked chicken, finely chopped
• 1-1/4 qt. pitted black olives, sliced
• 1-1/4 qt. KRAFT Ranch Dressing (FS)
• 80 each flour tortillas (6 inch)
• 1-3/4 qt. salsa
• 1-3/4 qt. Shredded cheddar & Monterey Jack cheese

1. Saute onions in hot oil in large skillet until tender.
2. Add chicken, olives and dressing; cook until thoroughly heated, stirring occasionally.
3. Spoon about 1/3 cup of the chicken mixture down center of each tortilla; roll up.
4. Place, seam sides down, in hotel pan.
5. Top with salsa; sprinkle with cheese.
6. Bake in 350F-conventional oven for 15 minutes or until enchiladas are thoroughly heated and cheese is melted.

yellow onions, oil, chicken, black olives, dressing, flour tortillas, salsa, cheese

Taken from www.kraftrecipes.com/recipes/-1734.aspx (may not work)