Chicken Enchiladas

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• 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 1/4 ounces dry enchilada mix, packet

Recipe

• 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.