10 whole wheat tortillas
14 12 ounces s&w diced tomatoes with green pepper and onion
2 14 ounces black olives, sliced
2 cups monterey jack cheese, grated
4 chicken thighs, baked and diced
green taco sauce (I used LaVictoria)
Bake chicken and allow to cool prior to assembling. Heat oven to 375, bake. Oil the bottom of a 9x13 pan. Mix olives and tomatoes in a bowl, set aside. Grate cheese in another bowl, set aside. Open jar of taco sauce. Fill center line of tortilla with 2 spoons of chicken, 2 spoons of tomato-olive mix, a little cheese and two spoons of green sauce. fold ingredients around tortilla and place down in the pan. Fill all tortillas. Cover the top with remaining cheese and green sauce. Bake for 20-30 min until all enchiladas are heated through. Extra cheese or sauce may be desired when serving.