Sour Cream Enchiladas2 cans cream of chicken soup
1 small can diced green chilies
1 small can chopped olives (optional)
1 8 oz. carton sour cream
1 cooked diced chicken
shredded jack cheese
shredded cheddar cheese
flour tortillas
DIRECTIONS: Mix together soup, sour cream, chilies and 1/2 olives. Place a layer of sauce in the baking dish (so enchiladas won't stick while baking). Then add 1/2 of sauce to diced chicken and mix real good. Place a serving of mix and some cheese in tortilla, roll and place in dish. When dish is full, pour remaining sauce over enchiladas. Top with lots of cheese and remaining olives. Bake at 375 for 20 to 40 minutes until heated through. (Sometimes in a hurry I'll layer the tortillas and sauce like making lasagna, I also like it with green onions.) Yum!
Good recipe to use with leftover chicken. I don't usually use a whole chicken with this recipe.
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