Ingredients
1 envelope enchilada sauce mix2 cups cubed cooked chicken2 cups shredded Monterey Jack cheese, divided1/3 cup sliced ripe olives1-1/3 cups chopped fresh tomatoes, divided1/4 cup chopped green pepper2 tablespoons chopped green onion10 flour tortillas (6 inches)2 cups shredded lettuce
Preparation
Prepare enchilada sauce according to package directions. In a large bowl, combine 1/2 cup prepared sauce, chicken, 1 cup of cheese, olives, 1/3 cup of tomatoes, green pepper and onion.
Place a rounded 1/4 cupful of chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining enchilada sauce over top.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Top with lettuce and remaining tomatoes.
