Chicken Enchiladas

• 2 lbs boneless skinless chicken breasts
• 8 ounces tomato paste
• 10 cups cheddar cheese, finely shredded
• 16 ounces sour cream
• 4 ounces green chilies, diced
• 4 ounces black olives, diced
• 10 flour tortillas
• 1 cup green onion, chopped
• 1 14 ounces dry enchilada mix, packet

1. Boil chicken breasts, rinse, cool and shred.
2. In large mixing bowl add sour cream, 5 cups cheese, chiles, 2 ounces black olives, 1/2 cup green onions and chicken, mix well.
3. In small bowl, mix together enchilada mix, tomato paste and a little water, keeping the mixture smooth, not runny or thick.
4. Spread a little bit of the enchilada/tomato mixture down the center of each tortilla.
5. Spread chicken filling down the center on top of enchilada/tomato mixture to about 1 inch from ends.
6. Roll each tortilla and place in large baking dish.
7. Use the rest of the enchilada/tomato mixture to the top of each rolled tortilla, cheese, green onions and then black olives.
8. Bake 350 degrees for about 25 - 30 minutes.
9. Serve with over a bed of chilled shredded lettuce, topped with sour cream, and with re-fried beans and spanish rice as side dishes.

chicken breasts, tomato, cheddar cheese, sour cream, green chilies, black olives, flour tortillas, green onion, enchilada mix

Taken from www.food.com/recipe/chicken-enchiladas-338004 (may not work)