Chicken Enchiladas

Submittted by Chris Fowler
Originally in the 2005 cookbook


3-4 cups cubed cooked chicken
1 dozen flour tortillas
1 pint sour cream
2 cans cream of chicken soup
1 (4 oz) can olives (sliced)
1 (4 oz) can green chiles
1-1 1/2 cup grated cheddar and Jack cheese


  1. Heat oven to 325 degrees F.
  2. Mix sour cream and soup, reserve 1/3.
  3. In remaining 2/3 add chicken, olives, chilies and ½ of cheese and mix well.
  4. Fill tortilla shells and roll up.
  5. Place in lightly greased baking dish. Spread remaining soup mixture over top, sprinkle with remaining cheese, add parsley, green onions and/or olives on top.
  6. Bake for 30 minutes or until hot and bubble.

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