A K. family favorite, modified by me. This is now our absolute favorite dinner and we count down the days between when we can have it again (because if we didn't care about a balanced diet, we'd probably eat it daily).
1 package flour medium flour tortillas (10 count) (We prefer the Don Julio brand...)
Enchilada sauce (red or green) - 1 large (20 oz.) can or 2 small (approx. 10 oz.) cans
Shredded Mexican Cheese blend (16 oz. total)
~ 1 cup sour cream
2/3 cup black olives
1/3 cup green olives
2 boneless, skinless chicken breasts
Cube chicken into small pieces and fry in pan with a little olive oil.
Chop black and green olives (I use my food processor because I'm too cheap to buy pre-chopped olives).
Mix cubed, cooked chicken, chopped olives, and sour cream in a bowl.
Pour a small amount of the enchilada sauce on the bottom of a 9 x 13 casserole dish - just enough to cover.
Fill tortillas with chicken mixture and cheese and roll them up. Place in baking dish, seam down. You'll have to fit them in fairly tightly for 10 enchiladas to fit but they should just fit. Pour remaining enchilada sauce over the enchiladas and top with cheese.
Bake at 350 degrees for about 30 minutes - or until heated through and cheese and sauce is bubbling.
Allow to sit for a few minutes after removing from oven. These are excellent as left-overs, also.
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