8 Servings 30 min Cook
1/4 Cup, chopped Onions
4 Cup, diced Cheddar Cheese
8 Tortilla Tortillas
1/2 Cup Olives
1 Cup Sour Cream
3 Breast, bone and skin removed Chicken Breast
1 Tsp Olive Oil
2 Medium whole (2-3/5" dia) Tomatoes
Preheat oven to 350F.
Grease a 9x13 inch baking dish.
Cook chicken: pound out chicken breast a bit to the same thickness by carefully using a kitchen mallet or the back of a heavy jar.
Cook in a nonstick pan over medium heat with about a tsp of olive oil, about 4 minutes per side or until cooked through completely without any pink in the middle.
In a medium bowl, mix the chicken, onion, 1 cup Cheddar cheese, and 3/4 cup sour cream.
Disperse the mixture evenly among the 8 tortillas.
Roll into enchiladas, and arrange in single layer in the prepared baking dish.
In a saucepan over low heat, melt together the remaining Cheddar cheese and sour cream.
Pour over the enchiladas, and top with diced tomatoes and olives.
Bake in the preheated oven for 20 to 30 minutes, or until hot and bubbly.
