Chicken Enchiladas Verde

• 3 tablespoons olive oil
• 1 onion, chopped
• 12 red bell pepper, chopped
• 1 serrano pepper, seeds removed and finely chopped
• 3 garlic cloves, minced
• 1 (4 1/2 ounce) candiced chili peppers
• 3 cups cooked and shredded chicken breasts
• 3 cups shredded monterey jack pepper cheese, divided
• 12 cup sour cream
• 13 cup chopped cilantro
• salt and pepper
• 3 tablespoons canola oil
• 8 white corn tortillas
• 1 (15 ounce) canhatch green enchilada sauce
• green chili salsa
• sour cream
• sliced ripe olives

1. Preheat oven to 350 degrees.
2. In large saucepan, heat olive oil.
3. Add onion, red bell pepper, Serrano pepper, garlic, and chile peppers.
4. Saute until onion is translucent.
5. Remove from heat.
6. Add chicken, 2 cups of the pepper jack cheese, sour cream, cilantro, salt and pepper, mixing well until thoroughly combined.
7. In 8 inch skillet, heat canola oil.
8. Place tortillas, one at a time, in the oil, turning over, immediately, just to make tortillas pliable and easy to work with.
9. DO NOT FRY UNTIL CRISP!
10. Drain on paper towels.
11. Fill each tortilla with a few tablespoons of chicken mixture.
12. Roll and place seam side down in a lightly greased 9 x 13 inch baking dish.
13. Top with Enchilada Sauce and remaining cheese.
14. Bake for 30 minutes.
15. Garnish with green salsa, sour cream, and ripe olives.

olive oil, onion, red bell pepper, serrano pepper, garlic, chili peppers, chicken breasts, shredded monterey jack pepper cheese, sour cream, cilantro, salt, canola oil, corn tortillas, canhatch green enchilada sauce, green chili salsa, sour cream, olives

Taken from www.food.com/recipe/chicken-enchiladas-verde-449788 (may not work)