An easy and delicious enchilada recipe.
Shred cooked chicken and place in a deep frying pan with oil, onion, jalapeńos, chili powder, and garlic powder. Stir and heat through to cook onion and jalapeńos.
When onion and jalapeńos are tender, add sliced olives, 1 cup cheddar cheese, 1 cup mozzarella cheese, and 1 1/2 cups green chile enchilada sauce. Heat through.
Pour some of the remaining sauce into the bottom of a 9 x 13 baking dish.
Lightly dip each side of a tortilla in the sauce that is in the baking dish. Fill the tortilla with the chicken mixture and roll up.
Continue with the remaining nine tortillas the same way. Pour more sauce in the baking dish as needed. Reserve a little sauce to pour over the top of the filled tortillas, if needed.
Sprinkle the rolled enchiladas with the remaining cheeses.
Cover with foil and bake for 350° for 30 minutes, until hot and bubbly.
Serve and Enjoy!