Green Chili Chicken Enchiladas

What You Need

2 cups cooked chicken, 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

Here's How

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.

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