R.'S Chicken Enchiladas Recipe

• 1/2 pound chicken, cooked & shredded
• 1 med. onion, minced
• 1 c. Monterey Jack cheese, shredded
• 1 (10 ounce.) can enchilada sauce
• 1/2 c. water
• 10 flour tortillas
• 1 sm. can green chilies
• 1 c. cooked, diced vegetables (optional)
• Black olives (optional)

1. Combine chicken, onion and 1/2 c. cheese, chilies and optional vegetables in a bowl.
2. Combine water and enchilada sauce.
3. Mix half of this sauce with chicken mix.
4. Spoon a generous 1/4 c. of chicken mix across the diameter of a tortilla, roll and set it seam side down in baking pan or possibly shallow casserole.
5. Repeat with remaining tortillas, arranging them in the pan in a single layer.
6. Pour remaining sauce over rolled tortillas.
7. Sprinkle remaining cheese over them.
8. Cover pan or possibly casserole with foil and bake at 350 degrees for 15 min.
9. Remove foil.
10. Bake 15 more min and serve.
11. Makes 4-5 servings.

chicken, onion, cheese, enchilada sauce, water, flour tortillas, green chilies, vegetables, black olives

Taken from cookeatshare.com/recipes/r-s-chicken-enchiladas-44441 (may not work)