Julie's Chicken Enchildas

Prep Time:10 min.

Cook time:30min.

Serves:6 people

Ingredients

 * Chicken 2 lbs.
 * Las Palmas red mild enchilada sauce 16 oz. can
 * philadelphia cream cheese 1 pack 8 oz.
 * green onions
 * sliced black olives small can
 * salsa canned or in jar
 * shredded montery jack & cheddar cheese 16 oz. for each one
 * corn tortillas

Directions

 * 1) Boiling chicken breast for about 1 hr in order to get soft
 * 2) shred the chicken into shreds with a fork
 * 3) lightly fry the tortillas until they're soft.
 * 4) suatee the chicken with cream cheese and salsa in a skillet until a cremay mixture forms
 * 5) shred both packs of cheeses
 * 6) dip the tortillas inside the sauce in order to get the taste
 * 7) put a spoonful of the chicken mixure into the tortillas along with a spoonful of cheese and begin to roll the tortillas up in a circular motion.
 * 8) pour the sauce over the enchildas and also the cheese as well.
 * 9) cut the green onions into very small slices and put over enchiladas
 * 10) to top it off spread the cut olives all around on top of enchiladas.
 * 11) cook for about 30 min. and Voila ! You have my special enchildas.
 * 12) lighty
 * 13) The second goes here...