2-3 cups leftover chicken, chopped up (baked is best)
2 (28 oz. ea.) cans green chile Enchilada Sauce, divided
2 (4 oz. ea.) cans green chilies
2 (6 oz. ea.) cans sliced olives
1 (16 oz.) tub sour cream (regular or light)
5 dashes hot sauce
2 tbsp. chili powder
1 tsp. cumin
2-3 cups shredded Colby/Jack cheese mix
1 pkg. tortillas (any size)

Chop chicken into bite sized pieces.

In a large bowl put chicken, 1 can of chilies, 1 can of sliced olives, sour cream, spices, hot sauce and 1/2 large can of enchilada sauce... mix well.

Spray 9x11-inch baking dish with Pam or other non-stick spray (or oil pan).

Place 2-3 tablespoons of mixture in tortillas about 1-inch from edge closest to you and arrange in a line and roll up, place each one next to each other into the pan uniformly.

Once pan is filled take remaining 1 1/2 cans of sauce and pour over the enchiladas evenly. Spread cheese over top, sprinkle remaining can of chilies and olives over the cheese decoratively.

Place in oven at 375°F for about 1 hour or until cheese is bubbly and a little brown at the edges.

Makes about 8 to 12 servings.

Submitted by: Thia