INGREDIENTS
2
chicken breasts, (boneless, skinless)
1
onion, (chopped)
1 tsp
ground cumin
1 tsp
salt
1 tsp
pepper
4 oz
can diced green chilies
28 oz
can red chile sauce
15 oz
can red enchilada sauce
3 cups
Monterey Jack cheese, (grated)
3 cups
Pepper Jack, (grated)
8
flour tortillas, (burrito size)
1/2 cup
black olives, (sliced)
Optional: sliced green onions, cilantro