Chicken Chile Verde Enchiladas - cooking recipe

Ingredients

3 boneless skinless chicken breasts, cooked and shredded (about 5 cups)
1 cup cheddar cheese, shredded
1 cup monterey jack cheese, shredded
1 - 1 1/4 cup sour cream
1/2 - 3/4 cup onion, chopped
2 (4 ounce) cans diced mild green chilies
12 -16 small fajita size flour tortillas
1 (28 ounce) can green enchilada sauce, plus
1 (10 ounce) can green enchilada sauce
1/3 cup cheddar cheese, shredded to top
1/3 cup monterey jack cheese, shredded to top
1 (2 1/4 ounce) can sliced black olives, drained to top

Preparation

Cook chicken breasts and shred.
Preheat oven to 350\u00b0F.
Stir together cooked shredded chicken, first 2 cups of cheeses, sour cream, onion and diced green chiles. It should be the texture of chicken salad.
Coat the bottom of a 13x9 baking dish with enchilada sauce.
Optional: If tortillas are going to crack you can warm them in the oven or dip them in enchilada sauce.
Place a scant 1/2 cup of the chicken mixture on each tortilla. Roll up and place seam side down in the baking dish. **Use 1/3 cup of chicken mixture in thin tortillas.**.
After all of the tortillas are filled and in the baking dish pour all of the remaining enchilada sauce over them.
Top with the remaining 2/3 cups of shredded cheeses and sliced olives.
Bake for 35 minutes or until bubbly.