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Ingredients
- 2 cans cream of chicken soup 1 can chopped green chiles 1 can chopped black olives 1 pint sour cream
- 1 jar salsa
- Chicken — cooked, boned & shredded
- Cheddar cheese and monterey jack cheese, grated
- Flour shells
Preparation
Step 1
Mix all ingredients except flour shells. Pour enough sauce to lightly cover bottom of 9 x 13 pan. Roll chicken mixture in flour shells and place in pan. Pour remaining sauce over rolled enchiladas & top with grated cheese. Bake approximately 1/2 hour at 325°F.