Chicken Enchiladas

Ingredients

• 2 cups shredded cooked chicken
• 1 1/2 cups shredded Monterey Jack cheese
• 1 can (4.5 oz) chopped green chile sauce
• 1 cup sour cream or plain Greek yogurt
• 1 package flour tortillas for burritos (8 tortillas; 8 inch)

Steps

1. Heat oven to 350°F.
2. Spray 13x9-inch (3-quart) baking dish with cooking spray.
3. In medium bowl, mix chicken, Monterey Jack cheese, 1/2 of the green chile sauce and sour cream.
4. Spread about 2 teaspoons of the mix on each tortilla.
5. Roll up tortillas; arrange, seam side down, in baking dish.
6. Top enchiladas with remaining enchilada sauce. Sprinkle with Cheddar cheese. 
7. Optional: Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
8. Bake 20 - 25 minutes or until hot.
9. If desired, remove foil during last 5 minutes of baking time.
10. If desired, serve with lettuce, tomato, avocado and additional sour cream.

Source
https://www.pillsbury.com/recipes/chile-chicken-enchiladas/1281b32c-f1d4-43b7-bd33-9b61ea55cbf6

Sun-Dried Tomato Relish

Ingredients

• 1 cup sweet onion, chopped
• 2 garlic cloves, chopped
• 1 cup pitted Kalamata olives, chopped
• 1 cup sun-dried tomatoes (preferably packed in oil), roughly chopped
• 1 tablespoon capers
• ½ cup fresh parsley, chopped, plus more for garnish
• ½ cup extra-virgin olive oil, divided
• ¼ teaspoon freshly ground black pepper

Steps

1. Add ¼ cup olive oil to sauté pan and heat on medium, just until pan is hot.
2. Add chopped onions and cook for 5 to 10 minutes or until onions are soft.
3. Add garlic and stir for 1 to 2 minutes. Remove from heat.
4. Place onion and garlic mixture in a mixing bowl and add remaining ingredients.
5. Toss until all ingredients are combined.
6. Serve over grilled chicken breast with a loaf of crusty bread on the side.

Source
ourstate.com/grilled-chicken-breasts-with-sun-dried-tomato-relish