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2 cups chopped cooked chicken2 cups (8 ounces) Wisconsin medium cheddar cheese, shredded2 cups (8 ounces) Wisconsin Monterey jack cheese, shredded1 cup dairy sour cream1 1/2 teaspoon ground cumin1 teaspoon chili powder1/4 teaspoon salt1/8 teaspoon ground red pepper10 flour tortillas (6 inches)1 1/2 cups enchilada sauce1/2 cup sliced black olives1/4 cup minced green onion
Combine chicken, 1 cup cheddar, 1 cup Monterey jack, sour cream and seasonings; mix well. Spread 1/4 cup chicken mixture on each tortilla; roll up tightly. Pour 1/2 cup enchilada sauce on bottom of 12x8-inch baking dish. Place tortillas in baking dish, seam side down; top with remaining sauce and cheese. Bake at 350°F for 20 minutes or until thoroughly heated. Top with olives and green onion.
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