sarah's chicken enchiladas

Rotisserie chicken, 1 whole, cut up or shredded

Shredded cheese, 2-4 cups depending on how much cheese you like (I use a mix of Mexican mix and sharp cheddar)

4 oz. Cream cheese 

Green chile, 1 (28 oz.) can or 2 (15 oz.) cans

Diced chilies, 1 (6 oz.) can

Corn, 1 (15 oz.) can

Sliced black olives, 1 (15 oz.) can

8-10 Tortillas

1. Mix chicken, 1/2 green chile, chopped chilies, corn and cream cheese in large sauce pan until warm.  
2. Place tortillas in sprayed casserole dish, and scoop mixture into tortilla and sprinkle cheese on top and roll. Continue with next tortilla until you have used full mixture.  
3. Top tortillas with remaining green chile, shredded cheese and black olives.  
4. Bake at 350 for 30-60 minutes until warm.  

Often I make ahead and just throw in oven when needed.  Serve with fixings and fun! Enjoy!

~Submitted by sarah m ● serves: 6-8 ● prep time: 30 min ● total time: ~1 hour