Chicken And Cheese Enchiladas

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 1 (4 ounce) can diced green chilies
• 2 (10 1/4 ounce) cans cream of chicken soup, undiluted
• 2 cups sour cream
• 3 cups cooked shredded chicken
• 2 1/2 cups shredded colby-monterey jack cheese
• 4 ounces sliced black olives
• 12 (8 -10 inch) flour tortillas

Recipe

• 1 preheat oven to 350°f.
• 2 mix together green chilies, sour cream, and cream of chicken. set aside 1/2 of this mixture.
• 3 to the remaining half, add olives, chicken, and 1 cup of the cheese, and mix well.
• 4 divide chicken mixture evenly among the tortillas. roll up and place in a 10x15 inch baking dish.
• 5 pour remaining mixture over the top of the tortillas and spread to cover all. sprinkle remaining 1 1/2 cups of cheese over the top.
• 6 bake for 35-40 minutes.
• 7 tips: for added spice, blend in a fresh green chili.
• 8 to freeze: assemble as directed, but do not bake. cover pan well and freeze. when ready to eat, thaw for approximately 4 hours and then bake as directed.