ENCHILADAS

You will need:
-1 pound to 1½ pounds skinless, boneless chicken breast, cut into cubes.
-1 package of the medium sized flour tortillas
-1 packet of taco seasoning
-1 small can of chicken broth
- garlic, fresh, chopped
-1 pound monterey jack cheese, shredded
-1 small tomato
-1 16 ounce tub of sour cream
-6 or 7 green onions(depends on how much you like)
-1 small can of black olives, sliced
-all purpose flour
-1/2 to 3/4 stick of butter or margarine
1.Prepare the veggies first. Dice the onion and tomato and cube the chicken. Shred the cheese if not already shredded.
2.Brown chicken in skillet as directed on the back of taco seasoning packet. Add seasoning and water as directions say.
3.Set chicken aside. In a small mixing bowl, mix tub of sour cream and about 4 tablespoons of flour. Set aside. Preheat oven to 350.
4.On the stove, sautee garlic and light green colored part of onion in the butter. Once mixture is sauteed for about 5 minutes, add can of chicken broth and sourcream/flour mixture. Let cook over medium high heat, stirring often until bubbling and thickening.
5.Add just enough sauce to the chicken to moisten the chicken(about 3 tablespoons should do it)
6.Remove sauce from burner and add a handful of cheese. Stir.
7.Spray a 13X9 casserole dish with non stick spray. Roll chicken into tortillas tightly. Be sure to not use too much chicken per roll. Line the tortillas side by side in the casserole dish.(you should get about 8 tortillas)
8.Cover tortillas with sauce.
9.Sprinkle monterey jack over tortillas and sauce..as much cheese as you like!
10. Sprinkle the tomatoes(as much as you like), some olives, and the green part of the onions over the top decoratively.
11. Bake for 20 minutes.