Chicken Enchiladas

Bev B.

serves 4-6

3 boneless, skinless, chicken breasts
2-3 green onions, sliced
1 can (2 1/4 oz) sliced olives
1 8 oz container lowfat sourcream
1/2 to 3/4 C grated cheddar cheese
1/2 to 3/4 C grated monterey cheese
(Or use pre-grated mexican cheese)
1 (19 oz) can enchilada sauce
1 (12 count) pkg corn tortillas



Place chicken in water and microwave till done (About 8 minutes).  Shred with fork or food processor-Place in bowl, add onions, 3/4 can olives, 8 oz sour cream and cheese.  Heat tortillas 4 at a time in microwave for 40 seconds between 2 damp paper towels.  Fill with chicken mixture (about 1/4 c).  Roll up and place in 9X13 pan seam side down.  Pour some sauce over and garnish with more cheese.  Cover and cook at 300 degrees for 40 minutes.  Enjoy!