1 (3 to 5 lb.) whole chicken, cooked and deboned (or substitute 3 lg. chicken breasts
1/4 c. Italian dressing
1 sm. can diced green chilies
1 sm. can sliced black olives (optional)
1/2 c. chopped green onions
1 doz. flour tortillas
1 lg. can enchilada sauce
2/3 lb. Cheddar cheese, grated
2/3 lb. Monterey Jack cheese, grated
1 jar mild red salsa

Cut up chicken meat into chunks and saute it in the Italian dressing. As meat cooks, shred the meat between two forks. Add chilies, olives, onions and enough mild salsa to coat the mixture. Set aside.

Shred and combine cheeses together in separate bowl. Heat enchilada sauce in skillet. (Just warm the sauce, you don't want it boiling). Cover the bottom of a 9 x 12 inch baking dish with enchilada sauce before assembling.

To assemble enchiladas: dip tortilla in sauce just long enough to soften. Place in baking dish and add chicken mixture and cheeses down the center, allocating enough for 10 enchiladas. Roll tortilla and place seams down in pan. Repeat process until entire dish is full. Sprinkle remaining enchilada sauce and cheeses on top. (The more sauce on top, the more moist the enchiladas will be).

Cover with aluminum foil. Bake at 350 degrees for 30 minutes or until cheese is melted and enchiladas are heated thoroughly.

Makes 10 enchiladas.