INGREDIENTS
•
1 (28 oz) can green enchilada sauce
•
2 lbs boneless skinless chicken breast
•
1 small yellow onion, diced
•
1 (can green chilies & tomatoes, strained
•
2 cups sour cream
•
12 corn tortillas, cut in fourths
•
2 cups cheddar cheese, grated
•
1 small can black olives