Chicken Enchiladas

8 flour tortillas
2-3 chicken breasts, cooked and cubed
1 can cream of chicken soup
1/4 - 1 whole can 8 oz. can El Pato jalapeño salsa (depending on how spicy you like it)
1 8 oz. can tomato sauce
grated cheese
black olives, chopped (optional)
green onions, chopped (optional)
Mix together cream of chicken soup, El Pato, and tomato sauce with wire whisk in a bowl to make enchilada sauce. Spread about 1/2 c. of enchilada sauce in bottom of glass 9 x 13 dish.

Spread tortillas over counter to easily fill all of them at once. Spoon 1/4 c. enchilada sauce in a line down the middle of each tortilla. Evenly distribute chicken and cheese on top of the line of sauce for each tortilla.
Fold a tortilla in half, and then in half again as you fold the rounded part of the tortilla around the part with the filling. Place in dish, and repeat with each tortilla.




Spoon remaining enchilada sauce over the top to cover all of the tortillas (any tortilla not covered in sauce will dry out when you bake them). Top with grated cheese. Top additionally with green onions, or chopped olives if desired.
Bake at 350 for 20-30 minutes, until warmed through.
(I can't lie, I am flattered that my brother-in-law requests "Whitney's Enchiladas" for dinner on his birthday.)
*While I usually prefer the tortillas you cook yourself so they are fresh, just a regular bag of flour tortillas from the store taste better with these enchiladas. Of course, most of these pictures were taken with the bake at home tortillas because I didn't have any of the others on hand.
Serve this with some Zatarain's Black Beans and Rice or Rice a Roni Spanish Rice with a can of diced tomatoes mixed in.
 They would also be awesome with this recipe for Quick and Easy Black Beans.