Red Chicken Enchiladas


4-8 frozen chicken tenderloins, cooked and shredded
minced onion
garlic salt
1-2 cans mild or medium red enchilada sauce
mozzarella cheese
cheddar cheese
6-12 white corn tortillas
1 can sliced olives
sour cream
diced tomatoes


Cook chicken over medium heat with minced onions and garlic salt. Shred chicken and set aside. Warm up tortillas two at a time in microwave for 20-30 seconds. Dip tortillas in enchilada sauce and fill with chicken and cheese then roll, place seam side down in 8x8 or 9x13 baking dish. Pour remaining enchilada sauce over top of rolled enchiladas, sprinkle cheese over sauce, and top with sliced olives. Bake at 350 for 25- 30 minutes. Serve with sour cream and diced tomatoes.