Chicken Enchiladas

In skillet over medium heat, cook chopped onion in oil until translucent. Remove pan from heat and add the shredded chicken, drained can of chillies, 1 cup of Monterey Jack cheese, Mexican chili, salt and pepper. Stir until mixed throughout.

Divide the shredded chicken evenly between the flour tortillas. Roll enchiladas and set aside.

Melt butter in medium saucepan. Stir in flour, continue to stir and cook until bubbly. Slowly whisk in chicken broth, bringing to a low boil, stirring frequently. Sauce is done when it is thickened and coats the back of a spoon.

Remove from heat, stir in the sour cream and the Ro*Tel tomatoes with habaneros.

Spoon enough sauce to cover the bottom of your 9×13 baking. Lay your rolled enchiladas evenly in the pan. Spoon the remaining sauce evenly over the enchiladas, top with the remaining 1 cup of Monterey cheese.

Bake at 400ºF for about 20 minutes until cheese is melted. Garnish with chopped black olives and sliced green onions.