Chicken Enchiladas

2  cups		Shredded roasted chicken
8		Mission Foods Flour Soft Taco Tortillas
2-1/4  ounces		Black Olives - Medium
7  ounces		Ortega Green Chile Peppers - Diced
8  servings		Enchilada Sauce [recipe]
2  cups		Bakers and Chefs shredded colby and moneterey jack cheese
1/2		Yellow Onion - Fresh, Medium, 2 1/2"

Tip: For nutritional information on all the ingredients in Chicken Enchiladas just click on each ingredient name. Then adjust the serving size for any Chicken Enchiladas ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Mix shredded chicken, olives, chiles, 1 1/2 cups of cheese and diced onion in a large bowl. Portion out this filling mixture into 8 tortillas, roll them up and lay in a 9"x11" baking dish. Pour enchilada sauce over the top, making sure to get sauce down in between the rolled tortillas in order to prevent sticking to the pan. Bake for 20-25 minutes, sprinkling the remaining cheese over the top with 5-10 minutes left to go.