Chicken Enchiladas for 30 Jayne Armbruster

15 chicken breasts ‑ skinned and deboned 30 small flour tortillas

Filling:

2 small cans diced green chilies 2 cans ripe black olives chopped

1 jar mild salsa 3 chopped green onions

3 small cartons liquid whipping cream

3 medium size chunks Monterey Jack Cheese

Oil to pre‑fry tortillas

Cut chicken breasts into small cubes. Pre‑heat oil in fry pan on medium/high heat. Fry chicken cubes until fully cooked ‑‑ white all the way through. Then pre‑heat oil in clean fry pan ‑ medium heat. Pre‑fry each tortilla just a few seconds on each side ‑‑ not crispy or too hard to roll. Stack them on a paper towel to soak up grease. Add oil to fry pan as needed.

Mix together all the filling ingredients in large bowl. Pour cream into round pan ‑ dip both sides of each prefried tortilla in cream. Place scoop of filling in tortilla. Roll and tack ends if you can. Place each filled tortilla in buttered baking pan. After all tortillas lined up in a row in pan, pour remaining cream over them. Try to wet each entire filled tortilla. Top with Monterey Jack Cheese. Bake at 350 degrees for 30 ‑ 40 minutes. Don't let cheese get too brown. OK if golden brown on edges. Serve with sour cream, salsa and Guacamole.

Guacamole

3 soft Avocados mashed 2 heaping Tbsp. mayonnaise

1 large spoon salsa splash of lemon juice

2 large spoons green taco sauce.

Mix well