Chicken Enchiladas

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• 10 tortillas, burrito size at room temperature
• 1 lb boneless skinless chicken, cut into chunks
• 2 (10 ounce) cans cream of chicken soup
• 1 (24 ounce) container sour cream
• 1 (11 ounce) can black olives, sliced
• 1 (4 ounce) can green chilies
• 4 cups colby-monterey jack cheese, shredded
• 2 tablespoons olive oil

Recipe

• 1 preheat oven to 350 degrees. spray 2 9x13 pans with pam.
• 2 set aside 1 cup of cheese and 1/4 cup of sliced olives.
• 3 in frypan heat up oil. add chicken and chilies. cook until chicken is done.
• 4 add olives to chicken.
• 5 in sauce pan combine sour cream and soup over low heat until mixed well. if too thick add a little milk.
• 6 pour half the soup mixture into chicken. mix well.
• 7 take a tortilla shell and add 1 cup of chicken mixture (more or less as desired). sprinkle on cheese, roll up and place in baking pan.
• 8 repeat mixture is gone.
• 9 pour remaining soup mixture over enchiladas.
• 10 sprinkle olives over top and then remaining cheese.
• 11 bake 30 minutes.