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Ingredients
- 2 cans cream of chicken soup
- 3 small cans diced chilies
- 2 small cans sliced olives
- 1 pint of sour cream
- 1 lb. Monterey jack cheese, shredded
- 3 cups cooked chicken, chopped
- 12 four tortillas
- 1/2 lb. cheddar cheese, shredded
Preparation
Step 1
Preheat oven to 350deg.
Combine soup, chilies, olives, sour cream and Monterey jack cheese, set 2 cups of soup mixture aside. Combine chicken with remaining soup mixture. Put ¼ cup chicken mixture into each tortilla. Fold tortilla and place in greased baking dish. Pour remaining soup mixture on top. Sprinkle with cheddar cheese. Bake for 45 minutes.