24 small corn tortillas
1 (24 oz) sour cream
2 (8 oz) bags of sharp cheddar cheese (or whatever you prefer)
1 bunch green onions
1 small can sliced black olives *(or you can substitute olives for a can of black beans; green chilies are also a nice touch)
1 2/1-2 lbs. chicken breast boiled and shredded
1 (28 oz) can of enchilada sauce, green or red, mild or hot
Now you simply layer: start with tortillas, spread sour cream, shredded chicken, add cheese, onions and olives*
“Repeat” then end with third layer of tortillas. Pour sauce over top and finish with rest of cheese.
Bake 35 minute at 350 degrees.