Easiest and Tastiest Chicken Enchiladas

• 1/2 cups Sour Cream
• 1/2 cups Half-and-half
• 1 jar Green Sauce/Salsa (we Prefer Pace Salsa Verde)
• 1 whole Rotisserie From The Grocery Store, Meat Only (or 3 Chicken Breasts Cooked, Meat Only)
• 1 cup Chopped Onion
• 4 cups Shredded Cheddar/Monterey Jack Cheese, Divided
• 1 package Flour Tortilla Shells (we Use Aztec)
• 1 can Black Olives, Sliced (optional)

1. Preheat oven to 375 degrees.
2. Prepare 9 x 13 pan by spraying with nonstick spray.
3. Sauce: Combine sour cream, half and half and green sauce in a bowl.
4. The sauce should be a little thicker than Half and Half when done.
5. Since green sauces vary, if the sauce seems to0 thick, add more half and half; too thin, add more sour cream.
6. Filling: Blend together chicken, onion and 2 c. of the cheese.
7. Salt and pepper to taste.
8. Assembly: First, pour enough sauce to cover the bottom of the pan.
9. Fill each tortilla with filling mixture, roll, and place seam side down in the pan.
10. Once all 8 are in the pan, pour remaining sauce over the tortillas and spread, making sure all the tortillas have sauce on them.
11. Top with additional cheese.
12. Garnish with sliced black olives, if desired.
13. Bake uncovered for 30 minutes.

sour cream, green saucesalsa, grocery store, onion, cheese, flour tortilla, black olives

Taken from tastykitchen.com/recipes/main-courses/easiest-and-tastiest-chicken-enchiladas/ (may not work)