Ingredients:
* 4 boneless, skinless chicken breasts, cooked and diced or shredded
* 1 dozen corn (or flour) tortillas
* 2 lg cans of your favorite enchilada sauce
* 2 Cups or more shredded Mexican cheese blend (or your favorite)
* 1 can black olives, sliced
* 1/2 green, red, orange, or yellow sweet pepper, chopped
* 1/2 lg onion, chopped
* 1 Cup Salsa (Southwest or your favorite)
* 1 Cup Sour cream
* 1 8 oz. pkg cream cheese, room temperature
Sour cream, guacamole, and sliced black olives for garnish.
Method
Pour 1/2 can enchillada sauce in the bottom of 13x9-inch pan. Saute onion and pepper in olive oil in large skillet until tender. Add salsa. Stir cream cheese until smooth. Slowly mix in sour cream until blended. Stir in onion-salsa mix, 1 can of black olives, and the chicken. Spoon approximately 1/12 of the mixture into a tortilla; sprinkle with a little cheese blend, roll up and place in pan. Continue until all 12 are done. Pour remaining enchilada sauce over tortillas. Bake at 350 degrees for 30 minutes, or until bubbly; sprinkle liberally with cheese blend and bake additional 10 minutes. Place tortillas on plates; top with sour cream, guacamole, and sliced black olives for garnish.
Notes: Flour tortillas may be used. You can add as much and any mix of the peppers and jalepeno, as preferred. Add onion to taste. Black olives are optional. Serve with Mexican or Spanish rice and beans.
Number of servings: 6-12
