Chicken Enchiladas

We decided that we would watch the Opening Ceremonies of the 2010 Winter Olympics by being somewhat multi-cultural. American beer and Chicken Enchiladas! I learned to make these enchiladas from my mom, and they are so good and really simple! All you need is chicken, flour tortillas (I choose the middle size), canned diced green chiles, enchilada sauce, shredded cheese, other ingredients that you like such as onion and black olives, and sour cream.

The first thing to do is either boil a whole chicken, or cheat like me and buy a whole roasted chicken from the store!
Shred the chicken into a large bowl and mix in other ingredients that you choose. I like to add canned diced green chiles, sliced black olives, and diced onion.
Empty one large can of red enchilada sauce into a shallow dish. I found out that cake pans work well! Dip flour tortillas into the sauce so that both sides are covered. On a plate, or wax paper, lay the tortilla flat and add the chicken mixture and top with cheese.
Roll the tortillas up and place in a heavily greased 9x13 pan. Top with some of the remaining enchilada sauce and cheese.
Cover them with foil and bake at 375 for about 30 minutes. Remove the foil and bake an additional 10 or 15 minutes. Serve with Spanish rice and sour cream. Enjoy!