Enchiladas Con Pollo

This is another recipe from my BHG, America's Best Loved Recipes Cookbook. We have made this countless times.

2 c. shredded Monterey Jack cheese
2 c. shredded, cooked chicken
1/3 c. chopped tomatoes
1/3 c. chopped black olives
1/4 c. chopped green chili peppers
1/4 c. chopped onion
2 16 oz. jars salsa
10 6 in. flour tortillas
sour cream

Preheat oven to 350. Grease a rectangular baking dish. In a large bowl, stir together 1 c. of the cheese, the chicken, tomatoes, olives, chili peppers and onion. Add 1 c. of salsa and mix well. Place the remaining salsa in a shallow dish - dip the tortillas in the salsa, one at a time. Spoon 1/3 c. of the chicken mixture in the center of each tortilla. Roll up and place, seam side down, in the baking dish. Pour the remaining sauce over the tortillas. Cover with foil and bake for 30 minutes. Remove the foil, sprinkle with the remaining cheese and return to oven for about 3 minutes or until cheese melts. Serve with sour cream, additional salsa and if you like, guacamole.