Title: Chicken Enchiladas #2
Categories: Poultry
Yield: 4 Servings

6 -(up to)
8 Flour tortillas
1 lb Boneless; skinless chicken
-breasts; cut into
-bite-sized pieces
1 c Cottage cheese
1/2 c Black olives; pitted and
-sliced
1/4 c Chopped green onions
1 Jar (375-ml) salsa
1/4 c Minced green pepper
Sour cream
Grated cheddar cheese

submitted by: KSalter@L2.lonet.ca (Katherine Salter, London, Ontario,
Canada)
In skillet, saute chicken until cooked through. Set aside. In large bowl,
combine cottage cheese, olives, green onions and green pepper. Add chicken
to this mixture.

Preheat oven to 350 degrees Fahrenheit. Warm tortillas (I use the
microwave for this) until soft. Spread 3/4 c. salsa in a greased 9X13 inch
glass baking dish. Spread 3/4 c. salsa on bottom of dish.

Place 1/4 c. chicken mixture down centre of a tortilla and roll up. Place
rolled tortilla seam side down in baking dish. Repeat until all tortillas
and filling are gone. Pour the remaining salsa over the tortillas. Cover
baking dish with foil and bake for 30 minutes. Remove dish from oven,
remove foil and spread with 1 - 2 cups sour cream. Sprinkle with grated
cheddar. Return pan to oven and bake, uncovered, for approximately 10
minutes more or until cheese is melted.

DAVE

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