Preheat oven to 350 f.

In a large pan, boil four(4) large chicken breasts (actually any chicken parts will do!) in water until the meat easily falls from the bones. Allow the meat to cool before shredding it into small strips and pieces.

In a large bowl, cream together:

• 8 ounces of Cream Cheese(or more)
• small can of sliced olives
• green onions
• diced jalepeno peppers to taste
• garlic powder to taste

Add shredded chicken, and roll the mixture into large flour tortillas.

Set into greased baking dish.

Sprinkle on lots of shredded cheddar cheese.

Pour in 1/2 and 1/2 to half way up the enchiladas.

Bake, covered, for 45 minutes at 350 degrees

Garnish with chopped green onions and sour cream, salsa, or guacamole if desired.

I prefer to make a double batch.... They re-heat easily in the microwave or oven.

Yummmmmmmmmmmm!!!



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OK...... be sure to report back. You can do the enchilada critique... but I know you'll love 'em!

I'm afraid I'll have to make some now too.....



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