Micas' Easy Enchiladas

Mica Rich

Lover of Jesus, the sea and yummy food!

4 cups of cooked shredded chicken packed

2 cups of cheese, divided

1-4 ounce can chopped green chilies, drained

1 small onion finely, diced

1 to 28 Oz can red enchilada sauce

18 corn tortillas

1-10 ounce can medium black olives diced

serve with sour cream, pintos, rice

In a medium Bowl combine chicken, 1 cup cheese, chilies, onions, and olives.

In the bottom of a 9 by 13 baking dish spread less than half the can of enchilada sauce. Just enough to coat the bottom.

Spread two spoonfuls of chicken mixture in center of one tortilla, roll of each tortilla jelly roll fashion, plase seam side down in sauce and baking dish.

Use up all of the chicken mixture...use another dish if needed.

Pour remaining can of enchilada sauce over enchiladas.

Sprinkle with remaining cheese.

Bake at 350 until heated through approximately 25 to 30 minutes.

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