INGREDIENTS
5
boneless (skinless chicken breasts)
1 tsp
salt
1
medium onion (chopped)
2 cloves
garlic (finely chopped)
16
flour tortillas (burrito size)
3 28 ounce cans
green chili enchilada sauce (may not use all)
1 4 ounce can
jalapenos
1 6.5 ounce can
black olives (sliced)
8 cups
pepper jack cheese (shredded)
16 oz
sour cream
2 tbsp
olive oil
Salt and Pepper