2 cups diced cooked chicken
1/2 pound pork sausage
2 cups grated Cheddar cheese
2 cups grated Monterey jack cheese
7 ounce can artichoke hearts (not the marinated ones)
4 ounces salsa (your favorite)
1/4 cup diced green chiles
1 can pitted black olives (can buy pre-sliced or whole)
8 flour tortillas
16 ounce jar enchilada sauce (your favorite)
1 cup heavy whipping cream
1 cup sour cream
Vegetable oil for frying
1 avocado for garnishing, sliced
1/2 red pepper, small diced for garnishing
Brown the pork sausage and drain.
Drain and slightly chop the artichoke hearts - not too small.
Drain and slice the black olives.
Combine in large bowl: chicken, sausage, artichoke hearts, diced green chiles, half of the olives slices, and salsa.
Combine the cheeses in another bowl.
Heat oil in a skillet and lightly fry each flour tortilla so it is slightly crispy, but can still be rolled up. Stack between paper towels.
Spread enchilada sauce liberally over each tortilla. Scoop about ¾ cup filling onto the center of each tortilla, and then add some grated cheese. Roll tightly up and set seam side down into lightly greased baking pan (9 x 13) or 2-inch hotel pan. Spread remaining sauce over all enchiladas then top with remaining cheese. Drizzle whipping cream over entire dish and let soak at least 1 hour, or overnight. Cover.
Preheat oven to 350 degrees. Bake covered with lid or foil 35-40 minutes until bubbly and hot. Garnish with sour cream, avocado, diced red pepper and black olives