This is a Nathan-ized version of a recipe I originally got from his sister Lenna. Nate doesn't like sour cream, and he doesn't like them to be too soupy. I like to use my food storage chicken or turkey when I make these, so that's why it says "cans" of meat. I suppose you could use a couple of chicken breasts and be just fine.
2 cans of chicken or turkey chunks, drained (I really like the stuff I've gotten from the family cannery. I say "or turkey" because Nate wasn't able to tell a difference when I used the other meat.)
1/2 c. salsa (I think I usually use more. I kind of adhere to the just dump some in method of cooking. The same goes for basically all of the other ingredients listed here.)
1 small can diced green chiles
1/4 c. diced tomatoes
1/4 c. diced olives
2 c. shredded cheese
1 tsp. chili powder
1 pkg. tortillas
1 can green enchilada sauce
Lenna's recipe also calls for 1-2 c. sour cream and a can of cream of chicken soup
Mix ingredients and spoon into tortillas. Place a small amount of enchilada sauce in bottom of 9 X 13 dish so enchiladas don't stick. Roll tortillas and place on sauce. Top with the rest of the green sauce and some shredded cheese. Cover with foil and bake at 375 for 15-20 minutes.
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