CHICKEN ENCHILADA VERDE

4 boneless skinless chicken breasts
2 cans of chicken broth
1 15 oz can of green Chile sauce
1 8 oz can of green Chile sauce
1 small can of diced green chilies (drained)
¾ cup of salsa Verde
2 cup of shredded Monterey jack cheese
1 cup of shredded pepper jack cheese
1 cup shredded of sharp cheddar cheese
1 cup diced red onions
salt and white pepper to taste
12 large flour tortillas
1 cup of sour cream
1 15 oz can of black olives diced

Preheat oven 350 degrees.
Trim off any excess fat or skin off of chicken breasts. Wash thoroughly and place chicken in a deep pan with chicken broth and water. Add salt and pepper. Bring to a boil then down to a simmer. Cover with lid and let cook till chicken is easy to shred with fork.
Strain the broth, place in a container in the frig or freeze.
Shred chicken with fork and set aside. Combine all cheeses and onion in a small bowl.
Open small can of green Chile sauce and pour on bottom of glass baking dish. Fill each tortilla with shredded chicken, diced green chilies, cheeses, onion, and top with 1 tablespoon of green Chile sauce. Reserve half the cheese and onion combination.
Roll tortillas and place in baking dish seam side down. Take remaining green chili sauce and thoroughly pour over all. Top with remaining cheeses, onion. Add the salsa Veda, and black olives.
Bake in 350 degree oven for 20-25 min or until heated through and cheese has melted. Let stand 5 minutes. Top with sour cream or your favorite hot sauce.
Note: If needed you may have to grate more cheese depending on how much cheese you like.