Chicken Enchiladas
By Karen Butterfield
1 cup sour cream
2 can cream of chicken soup
2 cups cooked cubed chicken
1/3 cup diced green chilies
2 Small cans sliced olives
8 medium flour tortillas
2-3 green onions, diced
1 cup grated Monteray Jack, colby jack, or mexican blend cheese
In a small bowl, combine sour cream and chicken soup. divide in half and set half aside for topping. combine remaining half with chicken, green chilies, and olives. Blend well.spoon chicken mixture into each tortilla and roll to close. place rolled tortillas, folded side down, into a greased baking dish.top with remaining sour cream mixture, green onions, and cheese. bake at 350 degrees for 25-30 minutes.
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