6 to 8 chicken breasts
1 can (4 oz.) chopped olives
1 can (4 oz.) milk diced green chilies
1 (16 oz.) pkg. sour cream (light)
1 c. Cheddar cheese
1 c. Jack cheese
1 lg. can enchilada sauce
1 doz. flour tortillas

Boil the chicken with dash of salt for 1 hour. Bone the chicken then chop to medium coarseness. Mix with olives, chilies and half of sour cream to make enchilada filling. Put a couple ounces (approximately) into a flour tortilla with some cheese and roll up. Place each rolled enchilada into a 13 x 9 x 2 baking dish. Cover with plenty of sauce, (not quite the whole can). Cover the baking dish and bake at 350 degrees for 20 to 30 minutes. Use extra sour cream to top enchiladas. Makes about 10 to 12 enchiladas.