Ingredients
- 2 lbs boneless breast meat- or any leftover chicken or turkey
- 8-10 flour tortillas
- 2 large cans of Enchilada sauce- 28 oz
- 1 bag of shredded cheddar cheese- 2 cups
- 1 cup sliced black olives (optional)
Directions
Preheat oven to 350°.
Cook chicken and shred meat.
Place 1 can of sauce into medium saucepan along with chicken and 1 cup of cheese. Heat until cheese has melted.
In 9 x 13″ casserole dish place ½ of second can of sauce. Dip both sides of tortilla in sauce to coat and place 2 spoons of chicken down the middle of each tortilla. Roll tortillas and place them toughing in pan with seam side down. Repeat until pan is full.
Top with the remaining sauce and cheese. Bake for 20-30 minutes until cheese is melted and sauce begins to bubble along edges.
