Chicken Enchiladas with Green Sauce
(Recipe from Mexican Cooking Made Easy)

Chicken:
1 Rotisserie Chicken
1/2 cup chopped onions
1 Tbsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 c. tomato sauce
1 cup light sour cream
1 Tbsp. chopped onions
1/2 cup “southwestern mix” shredded cheddar and jack cheese

Shred the chicken while it is still warm. Place into a bowl and set aside, discard unused parts of chicken. Heat 2 Tablespoons of oil in a skillet over medium heat. Add onions, saute until soft. Add chili powder, ground cumin, salt and tomato sauce. Add chicken and mix well. Turn heat to low and let simmer for 5 minutes.

Transfer to a large bowl and add sour cream, onions, and cheese. Mix well and set aside.

Green Sauce: 
2 lbs husked tomatillos – I just used canned. (I used one 1lb 12 oz can plus 3 more tomatillos from a smaller can)
4 green chilies – again I just used canned chilis, but whole chilies not the diced chilies.
1 cup chopped onions
1/2 cup chopped cilantro
1/2 tsp. salt
2 Tbsp. oil

Cut out stem from each of the tomatillos and discard. Put the destemed tomatillos, chilies, onions, cilantro, salt, and oil in food processor and mix until smooth.

Assembly:

6 flour tortillas, 8 in.
1/2 cup “southwestern mix” shredded cheddar and jack cheese
1/4 cup sliced olives

Preheat oven to 350 degrees. Warm tortillas on skillet or wrap in foil and heat in oven until soft. Spread 1/2 cup green sauce on a 9×13 and warm remaining sauce in 10 inch skillet. Dip tortillas in warm sauce, remove immediately, and place in 9×13.

Spread 1/2 cup chicken filling down center of each tortilla. Wrap tortilla around filling and tuck, seam side down, in 9×13. Repeat with all six tortillas. Cover with remaining sauce and 1/2 cup cheese, top with olives. Bake for 15 minutes or until heated through.

Serve with rice, beans, sour cream and salsa.