R loves olives, so we call these enchiladas O-live (get it, "I love") Olives and Chicken Enchiladas.
We use the leftover chicken from the World's Easiest "Roast" Chicken, making this a cinch to prepare. For the filling, the base is light cream cheese, making these enchiladas sublimely creamy, but with much fewer calories and fat than traditional cheese.
Here's "Super R" helping me with the filling:
and here's the finished product:
Olive Olives and Chicken Enchiladas
1 15oz can black olives, drained
8 ounces light cream cheese
2 cups of cooked chicken
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
2 cups shredded cheddar cheese, divided use
8-10 whole wheat tortillas
1 large jar of salsa verde
Preheat oven to 375 degrees.
In a food processor combine the olives, cream cheese, chicken, spices (cumin through oregano) and 1/2 cup shredded cheddar cheese. Pulse until well combined.
Place about 1/2 of the mixture on a tortilla. Roll the tortilla and place in a 9x13 baking dish, seam side down. Repeat. Cover the Enchiladas fully with the salsa verde. Bake for 20-25 minutes, or until the edges of the tortillas begin to brown.
Turn oven to "broil."
Top with remaining 1 1/2 cups of shredded cheddar cheese. Place under broiler for 2-3 minutes, or until the cheese is bubbly.