Chicken Enchiladas

1 can tomato sauce (8 ounces)

½ cup water

1 pound shredded, cooked chicken (rotisserie is my go-to)

½ cup sour cream

½ envelope enchilada seasoning

¼ cup green chile salsa

¼ cup cheddar cheese

¼ cup Mexican cheese

½ can olives

1 bunch green onions, chopped

6-12 flour or corn tortillas depending on the size

Extra grated cheese to sprinkle on top

Preheat oven to 350 degrees. Grease a glass, rectangular casserole dish.

In a bowl combine tomato sauce and water. Divide in half. In a mixing bowl, combine chicken, half of the tomato sauce/water and half of the sour cream. Then combine seasoning, green chili salsa, cheeses, olives, and onions with chicken mixture. Lay out tortillas and spoon filling in a line across the middle. Gently fold, and turn over so the seam in facing down. Fill all the tortillas the same way. Pour in a small amount of remaining tomato sauce/water in bottom of the casserole dish and line with the stuffed enchiladas. Pour remaining sauce over folded enchiladas and cover with grated cheese.

Bake enchiladas for 20-25 minutes in the oven.

Serves 6

Lauren Wilhelms