Instructions: In large bowl, combine chicken 1 1/2 cups Monterey Jack cheese, green chilies, sour cream, green onions, cumin and salt. Add black olives, reserving 1 1/2 tablespoons for garnish; mix well. Place about 1/3 cup chicken mixture down the center of each tortilla. Roll to enclose filling; place enchiladas seam side down, into two lightly greased 9 x 9 x 2 inch baking dishes. Pour sauce over enchiladas, dividing evenly between two pans. Bake , covered, at 350 degree F for 30 minutes or until heated through. Sprinkle remaining Monterey Jack cheese and Cheddar cheese over enchiladas. Bake, uncovered, for an additional 5 minutes or until cheese melts. Garnish with remaining black olives.

Makes 8 enchiladas

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