1 28-ounce can green chile enchilada sauce (can be found at Hispanic markets, or, if you're lucky, your regular supermarket)
3 large chicken breasts, about 1.5 pounds
1 T. chicken base (or 3 cubes of bouillon)
8 ounces shredded cheese (mozzarella, monterey jack, or pepper jack)
1 c. chopped olives
1 c. sour cream (can use non-fat)
10 flour tortillas
Preheat oven to 350 degrees.
Boil chicken in water and chicken base until cooked. Cool and shred.
While chicken is cooking, heat 1/2 of the can of enchilada sauce in a skillet on medium heat. Dip tortillas in warm sauce one at a time, turning once to cover both sides with sauce. Don't leave them in the sauce too long or they become soft. Remove from sauce and place on a plate. Cover them with foil to keep them warm.
Mix the shredded chicken, sour cream, and olives together.
Fill tortillas with 1/10 of the chicken mix and about 2 T. of cheese. Roll and place in a 9x13 pan that has been sprayed with cooking spray. Cover enchiladas with remaining enchilada sauce and cheese. Bake for 45 minutes, or until completely heated.
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