3 cups salsa or picante sauce
7-1/2 cups (60 oz.) canned red enchilada sauce
1 quart (4 cups) Lindsay® Sliced California Ripe Olives
3 lbs. (12 cups) chopped cooked chicken breast
3 cups sliced green onions or chopped cilantro
48 (6 to 7-inch) flour tortillas
6 cups (1-1/2 lbs.) shredded cheddar cheese
Optional toppings: sour cream, diced avocado and/or chopped tomato
Heat oven to 375°F.
Combine salsa and enchilada sauce; transfer 3 cups of the mixture to a large bowl. Set aside 3/4 cup of the olives for garnish.
Add remaining olives, chicken and green onions to bowl; toss with salsa mixture.
Spoon a heaping 1/3 cup of the chicken mixture down center of each tortilla. Roll up; place seam side down in a greased hotel pan. Spoon remaining salsa mixture evenly over enchiladas.
Cover with foil; bake 25 minutes or until heated through.
Uncover; sprinkle cheese over enchiladas. Return to oven; bake 5 to 10 minutes or until cheese melts.
Garnish with reserved olives and toppings as desired.
