Joe’s Favorite Chicken Enchiladas

2 cups cooked and cubed chicken breast or more
½ cup chopped onion (green onion is good, too)
1-2 cups shredded Monterrey Jack cheese, divided
2 1o oz cans mild Rosaria enchilada sauce
½ cup water
chopped black olives to taste
some slivered almonds
8-10 corn tortillas (6 inch size)

These amounts can vary according to your taste

Combine cooked chicken, onion, half the cheese, olives, and slivered almonds to taste, Set aside. In skillet combine the enchilada sauce and water and bring just to a boil. Proceed to place each tortilla into the hot sauce until it is limp but but does not fall apart. Drain it a bit and then fill with some chicken mixture, roll up, and place it seam0side down in a baking dish. Repeat and arrange them in a single layer.

Pre-heat oven to 350°F. Pour sauce over the rolled tortillas (you do not have to use it all). Sprinkle remaining cheese on top. Cover pan with foil and bake for 15-20 minutes. Remove foil and bake 5-10 minutes more until heated through and lightly browned.

Source: Heather Hart