INGREDIENTS
5
chicken breasts, (boneless, skinless)
1
lg onion, (chopped)
3 cloves
garlic, (minced)
6
large New Mexico Hatch chiles, (roasted, seeded, peeled, chopped)
10 oz
can green chile enchilada sauce
1 tsp
cumin
1 tsp
pepper
28 oz
can green chile enchilada sauce
16 oz
sour cream
6 cups
Monterey Jack cheese, (grated)
2 3.8 ounce cans
black olives, (sliced)
24
+ corn tortillas