Lois' Enchiladas

So I visited home recently and started going through the family recipes. Here is the first.

Lois' Chicken Enchiladas
2 skinless chicken breasts, chopped
2 tbls cooking oil
1 med. chopped onion
1 4 oz can green chilies, chopped
1 4 1/2 oz can sliced black olives
1/2 cup sour cream, lowfat ok
1 clove garlic mixed
8-10 white corn tortillas
3/4 pound Monterey Jack cheese, grated
1-2 10 oz can enchilada sauce
1/2 c grated cheddar cheese
1/4 c chopped green onions
2 tbsp. cilantro

Cook chopped chicken in oil until no pink is left. Put aside. Cook onions in oil and cook 3 minutes on medium heat. Add 1/2 the chilies, 1/2 the olives, minced garlic, and sour cream. Heat through. Stir in chicken and set aside.

Wrap tortillas in foil and heat them in 350 degree oven for 10 minutes. Remove. Fill each with 2 tbls of onion mixture and 2 tbs grated Jack cheese. Roll up the tortillas and place seam side down in a buttered 9 by 13 baking dish. Pour enchilada sauce over each tortilla. Sprinkle with cheddar cheese, green onoins, cilantro, and remaining olives and green chilies.

Bake in a 350 degree oven for 30 to 40 minutes.

Variations: You could roast enough mild green chilies to make 1/2 cup instead of using the canned ones. Or make the tortillas by hand and the enchilada sauce from scratch. Haha.