1/2 lb. chicken, cooked & shredded
1 med. onion, chopped
1 c. Monterey Jack cheese, shredded
1 (10 oz.) can enchilada sauce
1/2 c. water
10 flour tortillas
1 sm. can green chilies
1 c. cooked, diced vegetables (optional)
Black olives (optional)

Combine chicken, onion and 1/2 cup cheese, chilies and optional vegetables in a bowl. Combine water and enchilada sauce. Mix half of this sauce with chicken mixture. Spoon a generous 1/4 cup of chicken mixture across the diameter of a tortilla, roll and set it seam side down in baking pan or shallow casserole. Repeat with remaining tortillas, arranging them in the pan in a single layer.

Pour remaining sauce over rolled tortillas. Sprinkle remaining cheese over them. Cover pan or casserole with foil and bake at 350 degrees for 15 minutes. Remove foil. Bake 15 more minutes and serve. Makes 4-5 servings.