Chicken Enchiladas

By lmeyer

Ingredients

• 3 cans cream of chicken soup
• 2 c. sour cream
• 4 c. cooked chicken breasts, cut into bite-sized pieces
• 1 (7 oz.) can green chilies
• 3 c. grated cheddar cheese
• 3/4 c. copped onion
• 1/2 c. chopped black olives
• 12 (8 inch) flour tortillas
• salsa and sour cream for garnish

Details

Servings 1

Preparation

Step 1

Mix sour cream, soup and chilies. Divide this mixture in half. To on half of the mixture add chicken onions and fill the tortillas and place in a glass pan. Top tortillas with other half of soup mixture and sprinkle with cheese. Bake at 350 for 30 minutes. Serve topped with sour cream, salsa and chopped onion.