Enchiladas

Enchiladas (4 meals)

20 corn tortillas

2 10 oz cans green enchilada sauce, mild

3-4 cups Mexican blend cheese or mozzarella or jack

1 chopped onion

2 chicken breasts, cooked and shredded

8 oz sliced olives

 

     Cook each tortilla in hot oil on both sides quickly and immerse in sauce. Place on plate
Sprinkle down center of each tortilla: chicken, onions, cheese, olives (opt.)

Rolls up place in casserole dish. Spread small amount of remaining sauce over all. Bake 20 minutes, top with more cheese to liking and bake 10 more min. Delicious with Spanish rice.