Notes:

• 1 cup cooked chicken = 0.75 - 1.0 lbs
• I couldn't find green enchilada sauce, so I used salsa verde, and it worked fine

Chicken cooked by just about any method works for this recipe, but if I only have raw chicken, I either boil it with onions, celery, peppercorns and a bay leaf or two if it is a whole breast (bones included), or beer braise it (spice breasts, sear both sides in a frying pan, then add about 1/2 inch of beer in frying pan, reduce heat, cover and simmer until done) if it is a boneless breast. Dice or shred chicken when done.

Spread a thin layer of enchilada sauce in the bottom of a baking pan. Mix the rest of the sauce (save 1/2 c. or so for topping) with chicken, sour cream, and cream cheese. Spoon mixture onto tortilla, sprinkle with cheese, and roll up on top of sauce in pan. Top with rest of enchilada sauce and cheese, bake @ 350 'till hot. Top with onions, olives and chili peppers.