Rosarita Chicken Enchiladas

“very good tasting dish”

40mins

2 enchiladas

1 whole chicken

1 (14ounce) canchopped green chilies

1 cup black olive, sliced

1 cupgreen onion, sliced

¹⁄₂ cupsour cream

1 ¹⁄₂ cupsmonterey jack cheese, shredded

1 cupcheddar cheese

¹⁄₂ teaspoongarlic salt

¹⁄₂ teaspoongarlic powder

¹⁄₂ teaspooncumin or ¹⁄₂ teaspoonoregano

1 (32ounce) can enchilada sauce

12 (8inch)tortillas, flour

Boil 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.