Chicken Enchiladas

This recipe is from my lovely mom-in-law. She's a really good cook. The first time I had these enchiladas was two years ago, when my husband and I were just dating, and he made them for my roommates Kate, Monika, and I. They were amazing. And they are also probably why we are married today. This is my go-to recipe when I'm making a meal for a new mom or anyone who needs a meal.

Here it is:

2 pounds chicken
1 cup sour cream
4 oz cream cheese
1 teaspoon salt
2 teaspoons cumin
28 ounce can green chili enchilada sauce
1-2 cups montery jack cheese, or a Mexican blend of cheese, shredded.
about 2 dozen corn tortillas
black olives, optional

Cook the chicken in a large pot, completely covered in water. (Save this water when you're done; it's a yummy broth that will make a great base for chicken noodle soup!) When completely cooked, put it all on a cutting board and let it cool to touch. Shred it with two forks, or if you want to skip this time-consuming step, just cut it into small pieces. Add the sour cream, cream cheese, salt, and cumin, and mix thoroughly. Pour a thin layer of enchilada sauce into a 9 x 13 pan. Soften the corn tortillas on the stove with a little oil or in the microwave, and put a large spoonful of the chicken mix in each corn tortilla, then roll up and place in a pan. Put them tightly next to each other. When the pan is full, pour the sauce over the enchiladas, then put cheese on top. Add sliced black olives now if you want them. Bake covered with foil about 30 minutes on 350 degrees.