Chicken Chile Verde Enchiladas

This is the way my Mom has been making enchiladas my whole life. She got the basic recipe from neighbors when she was a teenager. They are made with flour tortillas instead of corn and get a pasty texture which we enjoy. We always eat this with Rice Chile Verde for a nice unhealthy comfort food meal. My Mom has also frozen these alongside the rice chile verde in aluminum containers...they bake up great in the oven!

• Ready In: 50 mins
• Serves: 6-14
• Yields: 12-14 enchiladas

Ingredients

• 3  boneless skinless chicken breasts, cooked and shredded (about 5 cups)
• 1  cup cheddar cheese, shredded
• 1  cup monterey jack cheese, shredded
• 1 -1 1⁄4 cup sour cream
• 1⁄2-3⁄4 cup onion, chopped
• 2 (4 ounce) cans  diced mild green chilies
• 12 -16  small  fajita size flour tortillas
• 1 (28 ounce) can  green enchilada sauce, plus
• 1 (10 ounce) can  green enchilada sauce
• 1⁄3 cup cheddar cheese, shredded to top
• 1⁄3 cup monterey jack cheese, shredded to top
• 1 (2 1/4ounce) can  sliced black olives, drained to top

Directions

1. Cook chicken breasts and shred.
2. Preheat oven to 350°F.
3. Stir together cooked shredded chicken, first 2 cups of cheeses, sour cream, onion and diced green chiles. It should be the texture of chicken salad.
4. Coat the bottom of a 13x9 baking dish with enchilada sauce.
5. Optional: If tortillas are going to crack you can warm them in the oven or dip them in enchilada sauce.
6. Place a scant 1/2 cup of the chicken mixture on each tortilla. Roll up and place seam side down in the baking dish. **Use 1/3 cup of chicken mixture in thin tortillas.**.
7. After all of the tortillas are filled and in the baking dish pour all of the remaining enchilada sauce over them.
8. Top with the remaining 2/3 cups of shredded cheeses and sliced olives.
9. Bake for 35 minutes or until bubbly.