4 cups cooked chicken, shredded
1 (14.5 oz.) can fire-roasted diced tomatoes
1 (4 oz.) can fire-roasted diced green chiles
1 (2.25 oz.) sliced olives
1 jalepeno, sliced
10 soft taco sized flour tortillas
1 (10 oz.) can enchilada sauce
2 cups Mexican blend cheese, shredded
2 tbsp. Kinder’s Woodfired Garlic Rub
1/4 cup sour cream for topping (optional)
1/4 salsa for topping (optional)
Pre-heat oven to 350ºF.
In a large bowl combine chicken, 2/3 cup cheese, tomatoes, and green chiles.
Spoon 1/2 cup of enchilada sauce on bottom of 9×13″ baking dish or large cast iron skillet.
Spoon 1/3 cup of chicken mixture onto each tortilla. Roll up each tortilla tightly, place seam side down.
Top tortilla with remaining sauce, sprinkle with cheese, olives and jalapenos.
Cover with foil and bake for 15 minutes. Uncover and bake for an additional 15 minutes or until bubbly and golden brown.
Serve with salsa and sour cream – enjoy!