Karens New Mexican Chicken Enchiladas Verde

• 1 (3 -4 lb) whole chickens, thawed and rinsed
• 1 (15 ounce) can black beans, drained
• 1 (2 1/4 ounce) cansliced black olives, drained
• 2 (4 ounce) cans green chilies, drained (chopped or sliced)
• 2 (15 ounce) cans green enchilada sauce
• 2 cups grated monterey jack cheese
• 15 (8 inch) flour tortillas

1. Preparation.
2. Boil whole chicken until meat is no longer pink.
3. Remove skin and debone meat, shred meat and set aside.
4. Preheat oven to 350 degrees.
5. Open all of the cans (except for one of the green enchilada sauce cans), cheese, tortillas, near microwave.
6. Place dessert sized plate in microwave.
7. Place one tortilla on plate in microwave.
8. Microwave tortilla for 8 seconds ONLY.
9. Remove tortilla, place in a 13x9 baking pan (metal or glass).
10. Put 1 tablespoons enchilada sauce lengthwise on middle of tortilla.
11. Follow with 1 tablespoons black beans, 1 tablespoons cheese, and 1/4 cup chicken.
12. Roll up enchilada.
13. Repeat process until all tortillas are filled and rolled in pan.
14. Top with enchilada sauce until tortillas are thinly but evenly covered.
15. (If you need the 2nd can, open it).
16. Top sauce with remaining cheese, black olive slices and green chilies.
17. Bake in oven for 25-30 minutes.
18. ENJOY (and expect A LOT of compliments).

whole chickens, black beans, black olives, green chilies, green enchilada sauce, grated monterey, flour tortillas

Taken from www.food.com/recipe/karens-new-mexican-chicken-enchiladas-verde-317828 (may not work)