Chicken Enchiladas

Happy Cinco de Mayo!  This recipe was given to me by my mother, and has evolved into a classic dish which I have relied on for years.  Serve with rice and beans for a great meal that serves four people.

Ingredients:
-19 oz can green enchilada sauce
-3 cups shredded cheese (Cheddar Jack or Mexican Blend)
-2 cooked chicken breasts, chopped into bite-sized chunks
-8 oz tub sour cream
-1 small can sliced black olives, drained
-10 flour 8-inch tortillas
-2 tablespoons diced tomato (optional)

Directions:

1. Preheat oven to 350 degrees. Pour one third of the enchilada sauce into a 9 x 13 inch pan. Spread the sauce evenly to completely cover the bottom of the pan. Sprinkle 1 cup of the cheese onto the sauce.

2. In a large bowl mix the chicken, sour cream, olives and 1 cup of the cheese. Scoop approximately 1/3 cup of the mixture onto the edge of one tortilla. Roll up the tortilla lengthwise and place it seam side down in the pan.

3. Repeat this with the rest of the tortillas until the pan is filled- I can usually get 8 or 9 enchiladas in if rolled tightly enough.

4. Spoon the remaining sauce over the enchiladas until they are completely covered. Sprinkle with the remaining cheese. Cover the pan with foil and bake for 30 minutes. Remove from oven and top with tomato if desired.