1 Chicken breast, cubed, and cooked
1 can Kidney beans
1 can Black beans
1 onion, chopped
1 can green Enchilada sauce
1 can olives, chopped
1 8 0z square cream cheese
1 package of medium flour tortillas
1 cup shredded cheese
In a pot, heat enchilada sauce, beans, onion, and 3/4 can olives. Cook chicken in seperate pan, and then add to pot with sauce. Spoon a little bit of sauce mixture into bottom of 13 x 9 pan. Spoon sauce mixture into tortillas, roll, and place in pan. Spoon some of the leftovers from the sauce onto the top of enchiladas, add shredded cheese, and the last 1/4 of chopped olives. Bake in oven at 350, for 30 minutes, until cheese is melted and enchiladas are heated through.