INGREDIENTS
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3 cups cooked chicken shredded
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2 28oz cans enchilada sauce
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2 cups sour cream
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1 7 oz can green chilis
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1 can olives sliced (leave a few out for garnish)
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3 cups shredded jack cheese plus extra for topping
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1 small onion diced
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3 garlic gloves diced
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1/2 cup chopped fresh cilantro
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14- 16 burrito sized flour tortillas