1 lb shredded boneless skinless chicken thighs (I cooked this in the crock pot for several hours with a bit of water and a few cloves of garlic.)
2 10 oz cans of enchilada sauce
1 10 oz can of Ro-tel Mexican tomatoes with lime juice and cilantro
2 oz cream cheese
1 cup jack cheese
4 oz sliced olives
9 small flour tortillas
sour cream
hot sauce
In a large skillet combine the shredded chicken, 1 can of enchilada sauce, 1 can of drained Ro-tel tomatoes. Allow this to simmer for a few minutes to let the flavors come together.
Pour 1/2 of the second can of sauce into the bottom of a 13x9 baking pan. Spread cream cheese on 3 tortillas (you can cut one of them in 1/2 to make it fit nicely) and lay over the sauce. Next spread about 1/3 of the chicken sauce mixture over tortillas. Add 1/3 of the jack cheese and 1/3 of the sliced olives. Repeat these steps until you have 3 layers. Pour the last 1/2 can of sauce over the top if you feel like you need it a bit saucier. Cover with a lightly oiled piece of foil and place into a 375 degree oven for 30 minutes.
Garnish with sour cream and your favorite hot sauce and whatever else you like.
