Chicken Enchiladas

I make chicken enchiladas all the time. My husband loves them. They are pretty easy to do.

I try to make them on sunday nights because my husband likes to take the leftovers with him to work. They are also really good for when you invite company over.

This is a good dish to make if you don't mind getting your hands dirty.

Ingredients
1 can of enchilada sauce
2 chicken breasts, cooked, shredded and in sauce
1 lb of monterey jack - shredded
8 flour tortillas
optional additions: sliced black olives, sour cream

1. Set up an enchilada making station - 1 bowl of enchilada sauce (big enough to completely cover the flour tortillas when dipped), shredded cheese, shredded chicken and a greased 9x13 baking pan
2. Preheat the oven to 375 degrees
3. Completely immerse the tortillas into the sauce and place them in the pan.
4. Fill the tortillas with shredded chicken and cheese, and roll them up
5. Line the rolled enchiladas in the pan until you can't fit anymore in.

6. Cover the enchiladas with the rest of the sauce
7. Dump the rest of the cheese on top
8. If you are using olives, sprinkle them on top
9. Place the pan in the preheated oven until the cheese is melted (about 20-25 minutes)