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This ones not "authentic" and is something I came up with but it is very good.

Green Enchiladas

1 whole chicken, boiled and shredded(remove and discard skin before shredding)

*if you boil the chicken with onion, celery, and garlic you will have a fine chicken stock for use with soups and any recipe calling for chicken broth. Strain broth and freeze in 16 ounce portions.

2-3 celery stalks finely chopped
1/2 an onion, finely chopped
1-2 green onions chopped
1 sm. can sliced olives
1/2 cup sour cream
1 large can Green enchilada sauce
1-2 cups shredded cheese( I use Cheddar and jack mixed together)
1 package flour or corn tortillas( my family prefers flour which has a milder flavor and compliments the green sauce very well)
One large rectangular baking dish, lined with foil and spray with pam.
Pre-heat oven to 350 degrees.

Saute veggies in a little olive oil just until translucent. Reserve a little of the chopped veggies, olives and cheese to garnish top of enchiladas before you place in the oven. Warm enchilada sauce in a pan that is big enough for your tortillas to lie flat in.

In a bowl, combine shredded chicken, onions, celery, olives, about 1 cup of cheese, 1/2-3/4 cup of sour cream, and add about 1/2 cup of enchilada sauce.

Set a dinner plate, bowl of chicken mixture, and your baking dish next to pan of warmed sauce. You are about to get really messy so get everything set up so you don't have to stop. Place a tortilla in the pan of sauce, turn it over, then move it to dinner plate. Use a large spoon to spoon some of the chicken mixture near one edge of the tortilla. When it has enough mixture, then roll the tortilla and transfer to your baking dish. When your dish is full, pour remaining sauce over the enchiladas. Top with cheese and garnish with onions and olives. Bake in oven for approximately 30 minutes or until cheese and sauce is bubbly. Serve with spanish rice(see side dish thread) and refried beans.

This dish is easily doubled for large families and works fine with corn tortillas if you prefer them. You will probably need to soften the corn tortillas by frying them in oil for a few seconds on each side then dipping them in the sauce. Otherwise, the tortillas will crack when you try to roll them.If you double the recipe you could stretch the chicken mixture by making the enchiladas a little smaller( use taco size instead of burrito size tortillas) or simply putting a little less of the mixture into the tortillas.

Oh my goodness, thank you! While I've been cleaning house today I've been trying to decide what to make for dinner. A friend of ours served us chicken enchiladas that were delicious and completely different than the ones I make. I use the red enchilada sauce. Anyhow, I was vacumming and wishing I had her recipe. And YOU posted your recipe which sounds as if it might be very close to the kind she makes! Wow, you must have read my mind! ROFL!