Chicken Enchiladas

1 (8 oz.) can tomato sauce
4 chicken breasts (cooked and shredded)
4+2 chopped green onions
24 oz. sour cream
1 sm. can chopped green chilies
1/2 lb. grated cheddar cheese
1/2 lb Monterey Jack cheese
2 dozen med. size flour tortillas
2 sm. cans enchilada sauce
1 (2.25 oz.) can sliced black olives

In large bowl, mix together shredded chicken, 4 chopped green onions,
sour cream, green chilies, and 1/2 pound of grated cheese; set aside.
Pour tomato sauce in bottom of 13x9 inch pan.

Fill tortillas with approximately 3-4 tablespoons of chicken mixture
and roll, placing seam side down in pan with tomato sauce. Repeat until
pan is full. Pour enchilada sauce over tortillas.

Cover with remaining grated cheese. Bake at 350 degrees until hot, 20-30
minutes. Remove from oven and top with remaining chopped green onions
and olives

Submitted by: Dana Carsten