Lime Chicken Enchiladas with Roasted Red Pepper Herb Sauce

Preheat oven to 350 degrees F.

Season both sides of chicken with salt and pepper and sprinkle with lime juice coating them.

Place on a microwavable plate and cook just until no longer pink about 3 to 4 minutes per side.

Let cool then using fingers shred apart.

In a small bowl combine both cheese and mix well.

Evenly place about half of each breast in the center of each tortilla, divide olives evenly between the six enchiladas then sprinkle 2 tablespoons of cheese mixture onto each.

Tightly roll and fold each into an enchilada and place in an 8 x 11 baking dish seam side down.

In a blender combine ingredients for sauce and pulse until smooth.

Evenly pour over each enchilada then sprinkle remaining cheese evenly across the top.

Cover with foil and bake about 25 minutes.

Remove foil and bake another 5 minutes or so until golden and bubbly.

Evenly garnish each enchilada with a dollop of sour cream.