Chicken and Cheese Enchiladas

• 2 grilled boneless skinless chicken breasts
• 1 (500 ml) package ricotta cheese
• 8 large flour tortillas
• 2 cups of medium salsa
• 2 cups colby cheese (or your favorite)
• 14 cup green onion
• 14 cup green pepper
• 14 cup cilantro
• 14 cup black olives
• 12 teaspoon salt
• 12 teaspoon pepper

1. Grill chicken breasts and allow to cool then cube it or shred it.
2. In a large bowl, combine Ricotta Cheese, 1/2 cup of the salsa, chicken, green onions, green peppers, cilanto, black olives, salt and pepper and 1/2 cup of the cheese.
3. Stir well and if you prefer to make ahead, put it in the fridge until ready to use.
4. Lightly grease a rectangle glass dish.
5. In the center of each tortilla, spoon about 3 heaping tablespoonfuls and roll.
6. Arrange in dish by laying them side by side.
7. Spoon over the rest of the salsa and top with remaining cheese.
8. Bake in a 375 degree oven until cheese is bubbling, about 20 minutes.
9. Allow to cool for a few minutes and serve with sour cream.

chicken breasts, ricotta cheese, flour tortillas, salsa, colby cheese, green onion, green pepper, cilantro, black olives, salt, pepper

Taken from www.food.com/recipe/chicken-and-cheese-enchiladas-185053 (may not work)