“very good tasting dish”
IngredientsNutrition1 whole chicken1 (14ounce) canchopped green chilies1 cup black olive, sliced1 cupgreen onion, sliced1⁄2 cupsour cream1 1⁄2 cupsmonterey jack cheese, shredded1 cupcheddar cheese1⁄2 teaspoongarlic salt1⁄2 teaspoongarlic powder1⁄2 teaspooncumin or 1⁄2 teaspoonoregano1 (32ounce) can enchilada sauce12 (8inch)tortillas, flour
DirectionsBoil chicken until fully cooked.Cool and shred chicken, getting 3 cups.Mix together green onions,slice olives, sour creams, jack cheese, garlic salt and garlic powder. Also Add the canned chilies.Add shredded chicken to cheese and mix throughly.Put enchilada sauce into a 9 x 13" baking dish.Dip torilllas enchilada sauce.Stuff tortillas w/ chicken mixture, roll and line up in baking dish.Top casserol w/ remaining jack and chedder cheese.Bake at 375" for 25 to 30 mintues.Serve on thinly shredded lettuce.
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