Quick Chicken Enchiladas

This was a quick and and fairly easy way to throw together chicken enchiladas adapted from this recipe at allrecipes.com.

2 Chicken Breasts
half an onion - chopped
half a green pepper - diced
1/4 cup black olives - minced
2 or 3 tsp. parsely (I used fresh but dried would work)
2 cloves garlic pressed
1 C grated cheddar cheese

1/4 C mole sauce (I used Trader Joes)
1/4 C water
8 oz. can tomato sauce
1/4 C plain yogurt

1 can of tomatillos
2 T white vinegar
1 tsp red wine vinegar
1 tsp sugar
.5 tsp salt
5 flour tortillas

-preheat oven to 350
-heat a nonstick skillet - cook chicken alone in the skillet - brown for about 3 or 4 min per side
-remove chicken breasts, cube, and return to pan
-add onions, peppers, and some salt - cook for 3 or 4 minutes
- add garlic, olives, parsley, stir, cook for 2-3 minutes
- add parsley, mole, tomato sauce, water, yogurt, cheese - stir until melted and combined
- reduce heat and bring to simmer

- steam tortillas in microwave - put a damp paper towel in their bag, and nuke for 1.5 min

-put a tortilla flat in a small baking dish (about 8 x 10 ish) spoon in .5 cup of mixture
- fold the tortilla over mixture (bottom 1/3,up, sides in, fold filled 2/3rd up over remaining third)
- repeat with other tortillas to fill dish
- top with tomatillo salsa and cheese and bake for 20 minutes

tomatillo salsa:

combine in food processor:
1 big can of tomatillas - drained
.5 chopped jalapeno (or to taste)
pinch cumin (or to taste)
pinch salt (or to taste)
2 tsp white vinegar
1 tsp sugar
1/4 c chopped onions
1/4 c chopped green pepper
tsp lime juice