Chicken Cheese Enchiladas

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 2 cups sour cream
• 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
• 1 (4 ounce) can chopped green chilies
• 1 (2 1/4 ounce) can sliced ripe olives, drained
• 4 cups cubed cooked chicken
• 3 cups shredded monterey jack cheese, divided
• 3 cups shredded cheddar cheese, divided
• 12 flour tortillas, warmed (6 inches)
• 4 green onions, thinly sliced

Recipe

• 1 in a large bowl, combine the sour cream, soup, chilies and olives. set aside 1-1/2 cups for topping.
• 2 add the chicken, 2 cups monterey jack cheese and 2 cups cheddar cheese to remaining soup mixture, mix.
• 3 spoon about 1/2 cup chicken mixture down the center of each tortilla; roll up tightly. place seam side down in a greased 13-x9x2-inch baking dish. top with reserved soup mixture.
• 4 bake, uncovered, at 350 degrees for 40 minutes.
• 5 sprinkle with remaining cheeses; top with onions (i put the onions on first since i wanted more onion flavor in the enchiladas and then cheese on top, the onion mixed in with the cheese great as you can see in the picture).
• 6 bake 10-15 minutes longer or until cheese is melted.