Chicken Enchiladas

Directions

1. 1
   Boil chicken breasts, rinse, cool and shred.
2. 2
   In large mixing bowl add sour cream, 5 cups cheese, chiles, 2 ounces black olives, 1/2 cup green onions and chicken, mix well.
3. 3
   In small bowl, mix together enchilada mix, tomato paste and a little water, keeping the mixture smooth, not runny or thick.
4. 4
   Spread a little bit of the enchilada/tomato mixture down the center of each tortilla.
5. 5
   Spread chicken filling down the center on top of enchilada/tomato mixture to about 1 inch from ends.
6. 6
   Roll each tortilla and place in large baking dish.
7. 7
   Use the rest of the enchilada/tomato mixture to the top of each rolled tortilla, cheese, green onions and then black olives.
8. 8
   Bake 350 degrees for about 25 - 30 minutes.
9. 9
   Serve with over a bed of chilled shredded lettuce, topped with sour cream, and with re-fried beans and spanish rice as side dishes.