Chicken Enchiladas - cooking recipe

Ingredients

1 large (16 oz.) can green enchilada sauce
1 cut up chicken, shredded
1 can black olives
1 large onion, diced
2 tomatoes
1/2 head lettuce
1/2 lb. Cheddar cheese
1/2 lb. Monterey Jack cheese
24 soft corn tortillas

Preparation

Boil chicken and let cool.
Take off all fat and bone.
Season with garlic salt, salt and pepper.
Add half can of the enchilada sauce, half of the cheese, half can of black olives and half of the diced onion.
Fry up tacos, just so they are soft.
Drain. Arrange in casserole dish, fill with mixture and then top remaining ingredients over all.
Bake at 350\u00b0 for 30 minutes. Serve with lettuce and tomato on side.