Green Chili Chicken Enchiladas
2 cups cooked chicken breast, diced
1/2 cup green onions, sliced
3 tablespoons canned chopped ripe olives
2 teaspoons chili powder
3/4 teaspoons salt
12 corn tortillas
6 ounces Cheddar cheese, shredded
1/4 cup sliced ripe olives
1 (28 oz.) can Las Palmas green enchilada sauce
Combine chicken, onions, chopped olives, chili powder, and salt. Soften tortillas according to package directions. Top each tortilla with 2 to 3 tablespoons filling and 1 tablespoon cheese; roll up. Arrange tortilla rolls in a 9x13 inch baking dish, seam side down. Pour enchilada sauce over all; sprinkle with remaining cheese and olives. Bake at 350 degrees for 25 to 30 minutes or until heated and bubbly. Serves 6.
