Chicken Enchilada - cooking recipe

Ingredients

3 large chicken breasts (cooked)
3 cups shredded cheese (half jack & half cheddar)
1 pint whipping cream (not whipped)
1 1/2 large onions (diced)
6 cloves garlic (minced)
1 small can olives (optional)
16 ounces La Victoria Thick & Chunky Salsa (Mild or medium)
1 1/2 cups shredded Jack Cheese
flour tortillas

Preparation

Cook 3 large chicken breasts until tender.
In a bowl mix: shredded cheese (half cheddar and half jack), 1-pint whipping cream (not whipped); set aside.
Saute:
onions & garlic; place sauteed vegetables in a large bowl.
Add:
Chicken, olives, La Victoria Thick & Chunky Salsa, and 1 1/2 Cups shredded Jack cheese place small amount of chicken mixture in flour tortilla.
Roll up and place on baking dish.
Pour cream & cheese mixture over top, covering all tortillas.
Let sit for 1/2 hour.
Bake at 350 degrees until cheese melts and enchiladas are thoroughly heated.