Chicken Enchiladas

Not the best picture.  Guess I'll have to work on that.  Regardless, these are delicious & easy!

Ingredients:

1 lb. chicken breast, cooked & shredded or cubed

2 cans cream of chicken soup

1 can green chilis OR 4-5 green onions, sliced

1 lb. Monterey Jack cheese, shredded

10 tortillas (I've been using whole wheat, or you can get fresh ones at a local bakery that add to the experience)

1-28 oz can green chile enchilada sauce

In a medium bowl, mix chicken, soup, chilis OR onions, and 1/2 of the cheese.  Lay out tortillas on a large workspace and distribute filling evenly.  Pour a bit of enchilada sauce into the bottom of your baking dish to prevent sticking.  Roll up tortillas tightly and place in baking dish.  Top with enchilada sauce and remaining cheese.  (At this point you can top with sliced black olives before baking if you'd like.)  Bake @ 350 for 30 minutes, uncovered.

Variations:  If you're not a fan of the spicy sauce, I've used cream of chicken soup mixed with sour cream and a bit of water in its place.  Also, pre-cooked rice and black beans may be added to the filling if you want to beef them up.  Also, a note about the chicken - to save time I often boil a large package of chicken breasts (about 40 minutes to make sure they're done).  Then, allow them to cool and cube or shred.  Place in ziploc bags in the freezer to use at your convenience.