Creamy Chicken Enchiladas

Chicken rolled into tortillas.

Ingredients

  • 2 chicken breasts
  • 2 cans cream of chicken soup
  • 1 cups sour cream
  • 1 can chopped green chilies
  • 1 small can sliced black olives
  • 2-4 green onions, chopped
  • 1 cups grated Monterey Jack cheese
  • 1 cups grated Cheddar cheese
  • 12 small flour tortillas

Instructions

  1. Cook chicken. Cut up and set aside.
  2. Combine chicken soup with sour cream, green chilies, olives, onions, and Monterey Jack cheese. Measure out 1 cups of mixture and set aside. Add chicken to the rest of the mixture.
  3. Soften tortillas in the microwave for a few seconds. Spoon 1 large Tbsp of chicken mixture into each tortilla. Roll up, seam side down, and place in 9x13 greased baking dish. Spoon the remaining 1 cup sauce over the enchiladas evenly. Sprinkle with cheddar cheese. Bake at 350 for 40 minutes.

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