Ashley's Chicken Enchiladas

1 pound chicken (I use boneless/skinless breasts-because I’m lazy!)
1- 4oz can diced green chilies (I get mild, but the heat is up to you!)
1 bottle green taco/enchilada sauce (I get the taco one- we like that better)
1- 4oz carton of Whipping Cream
1 small can water chestnuts (drained & diced)
1 can olives (drained & diced. I leave these out though because we don’t like olives)
1 pound grated Jack cheese (the white kind)8 flour tortillas (Regular taco or enchilada size-NOT the large ones)
1 baking dish (Depends on size of tortilla you use, make sure they fit from end to end the short way.)
Directions:
1- Preheat oven to 425*
2- Cut and cook chicken thoroughly (I put chicken in pot w/ water & sort of steam & then break up into little chunks)
3- In a large mixing bowl add ¾ of the cheese, chilies, water chestnuts, olives & taco sauce. Mix until evenly combined.
4- In a large flat dish pour the whipping cream & dredge the tortillas one at a time until evenly coated with the liquid. (Make sure to let the excess drip off)
5- Fill tortilla with the cheese mixture, roll up and place in baking dish. (I put each enchilada together one at a time)
6- Cover enchiladas with remaining ¼ of cheese and any left over cheese mixture.
7- Bake uncovered for 30 minutes & until toppings are browned to your liking. (I like it crispier so I turn it to broil for a few minutes at the end.)
8-Serve with Spanish rice & salad.