Chicken Enchiladas

• 2 cups cooked, shredded chicken

• 1 cup Sharp cheese, shredded

• 1 cup Pepper jack cheese, shredded

• 1/2 cup Romano cheese, grated

• 1/2 onion, diced, or  1 bunch of green onions, sliced

• 1 can sliced olives

• 12 corn tortillas, softened in hot oil

• 1 cup whipping cream

• 1 bunch cilantro

• 1 can diced green chiles

• Salsa of your choice

Combine first six ingredients in a bowl.  Season to your liking with salt, pepper, garlic salt, and/or seasoned salt.  Roll the mixture into a corn tortilla.  Place in a 13 x 9 baking dish.  In another bowl, combine cream, chopped cilantro (I like a lot, but use as much as you like), green chiles and 1/2 cup salsa.  Pour over the enchiladas.  Bake at 350 degrees for about 30 minutes, or until hot and bubbly.

Recipe submitted by:  Cathy Reitz