Chicken Enchiladas

CHICKEN ENCHILADAS serves 6

1 lb. cooked chicken, shredded
1/2 ~ 1 lb. monterey jack cheese, shredded
12 corn tortillas
black olives
32 oz. can green tortilla sauce

Heat vegetable oil in a small frying pan until hot. Dip a tortilla with tongs into the hot oil, covering each side for about 10 seconds or so, until soft. Place onto a plate covered with two paper towels. Continue with each tortilla, adding more paper towels as necessary to absorb the oil. Let sit.

Coat the bottom of a jelly-roll pan, or a 9x13" pan with a thin layer of tortilla sauce.
Sprinkle chicken and some of the cheese into the tortilla. Roll up and place seam side down into the pan. Repeat with all the enchiladas. Carefully pour the remaining sauce over the enchiladas, sprinkle with the remaining cheese and scatter olives over the top. Bake in a 350 oven for about 15 - 20 minutes or until very hot.
Let stand for 5 or 10 minutes to firm up so you can serve these more easily.

You may serve these with refried beans... heat the beans (with cheese on top) at the same time you heat the enchiladas.