| Ingredients | 2 cups chopped cooked chicken |
| 2 cups (8 ounces) shredded La VacaRica brand Asadero cheese |
| 2 cups (8 ounces) shredded La VacaRica brand Queso Blanco cheese |
| 1 cup dairy sour cream |
| 1 teaspoon ground cumin |
| 1 teaspoon chili powder |
| 1/4 teaspoon salt |
| 1/8 teaspoon ground red pepper |
| 10 6-inch flour tortillas |
| 1-1/2 cups enchilada sauce |
| 1/2 cup sliced black olives |
| 1/4 cup minced green onion |
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| Instructions |
1. Combine chicken, 1 cup La VacaRica brand Asadero cheese, 1 cup La VacaRica brand Queso Blanco cheese, sour cream and seasonings, mix well. |
| 2. Spread 1/4 cup chicken mixture on each tortilla; roll up tightly. |
| 3. Pour 1/2 cup sauce on bottom of 12 x 8-inch baking dish. |
| 4. Place tortillas in baking dish, seam side down; top with remaining sauce and cheese. |
| 5. Bake at 350 degrees for 20 minutes or until thoroughly heated. Top with olives and green onion. |
