Chicken Enchiladas

4 boneless, skinless chicken breast halves
1 c salsa or picante sauce
2 pkgs powdered McCormick Enchilada Sauce
2 cans (8 oz) tomato sauce
4 ounce can chopped black olives, drained
2 1/2 c shredded mozzarella cheese
1 1/2 c shredded cheddar cheese
2 Tsps lime juice
10-12 flour tortillas

Put breasts in slow cooker, cover with salsa and cook on low 1 1/2-2 hours or until thoroughly cooked. Shred chicken and put back into slow cooker.

Cook enchilada sauce as directed on package (along with tomato sauce). Next, mix together 1 c enchilada sauce, 1 c mozzarella cheese and olives with the shredded chicken. Replace lid on slow cooker; simmer 30 minutes on low.

Add lime juice to chicken mixture and stir. (Don’t add lime juice until ready to place chicken in tortillas) Place chicken mixture in tortillas, roll them up and arrange in 9X13 pan.

Cover with sauce and mixture of cheeses. Bake at 350 for 20 minutes or until cheese is melted.