Chicken Enchiladas
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submitted by: Amy Goodin
1 pkg boneless, skinless chicken breasts (3-4 pieces), cooked and diced
2 cans cream of chicken soup
16 oz carton Mayfield sour cream
4 oz can diced green chilies
6-8 flour tortillas
1 lb shredded Cheddar Cheese
1 lb Colby-Jack cheese, grated
1 bunch green onions, chopped Shredded Cheddar cheese and black olives as garnish
 

Cook Time: 30-40 min.
Serves: 6-8

Mix together chicken, soup, sour cream and green chilis. Spread 1/4 of the mixture on bottom of a 13x9 in. baking dish. Place 2 tablespoons mixture in each tortilla; top with chesses and green onions. Roll tortillas closed and arrange in baking dish. Spread remaining mixture on top. Top with cheese and black olives.

Bake at 350 degrees for 30-40 minutes.