Green Chile Chicken Enchiladas (Cream cheese added takes it over the top!)

Green Chile Chicken Enchiladas 

(Cream cheese added takes it over the top!)

2 large 28oz.  Size can of Las Palmas Green Chile Enchilada Sauce (Smiths always has it and so does Wal- mart)

12 soft flour tortillas

1 small container sour cream (add 8 oz. of softened cream cheese to the sour cream.)

1 can sliced black olives (opt.

4 large chicken breasts. (Cooked and torn into small bite size pieces)

1 can diced green chilies (med to hot)

3 cups grated cheese (mozzarella or Monterey Jack cheese)

Pour about ½ can of Enchilada sauce over the torn chicken.   

Pour ¼ can Enchilada Sauce into a large 10 or 12-inch frying pan. Add about ¼ cup water. Let that simmer for just a second. Put one tortilla in Pan with sauce to soften then quickly turn over with tongs and put on a plate. Cover one half a softened tortilla with a small spoon of sour cream. Put a spoonful of chicken mixture on the tortilla and then top with sour cream, green chilies, a little cheese, and then a few olives. Roll tortilla with filling into a roll then place in a 9 x 13 inch baking pan. Do this with all the tortillas until they are all filled. Top with remainder of the sauce and Bake in 350-degree oven for 45 min. Take out and then top with remainder of cheese and let melt.   You may not need the whole 2nd can of Enchilada sauce, but its good to put on chips or salads.