Chicken Enchiladas

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 8 ounces shredded cooked boneless skinless chicken breasts (i use store roasted chicken or 2 half breasts simmered in water until cooked. (tip shred chicken whi)
• 1 (4 ounce) can diced green chilies
• 12 ounces deli style salsa
• sour cream (optional)
• cilantro (optional)
• hot pepper sauce (optional)
• jalapeno (optional)
• olive (optional)
• avocado (optional)
• guacamole (optional)
• salsa (optional)
• chicken base
• 0.5 (19 ounce) can enchilada sauce, green (or red if you prefer)
• 12 corn tortillas
• 16 ounces shredded low-fat mexican cheese blend
• 12 sliced olives

Recipe

• 1 cover bottom of baking dish with thin layer of sauce.
• 2 warm tortilla's between paper towels til pliable (15-20 seconds in mircowave).
• 3 in center of each tortilla place scant 1/4 c of chicken base mix and.
• 4 1oz mexican blend shredded cheese.
• 5 roll tortilla - enchilada style.
• 6 place rolled tortillas, edge down, in sauce layered baking dish pour remaining sauce over all, top with remaining cheese and sliced olives.
• 7 bake 350° until cheese is bubbly about 15-20 minutes.
• 8 serve immediately.