Chicken Enchiladas

Print Recipe Pin Recipe

Servings: 1 9X13 pan full

Course: Chicken, Dinner, Soups & Stews, Vegetables

3 Cups Cooked Chicken ( I usually boil a couple chicken breasts prior to making this dish)
3 cups sour cream
2 cans cream of mushroom soup
1 small can diced Ortega chilies
1 small onion
8 green onions
1/2 cup sliced olives
3/4 pound Jack Cheese
3/4 pound Cheddar Cheese
Flour Tortillas

oven at 350 °
In a large bowl, combine: Sour cream, soup, chilies, onion, olives, 2 Tablespoons of the green onions, 1 & 1/2 cups of both cheeses.
Add chicken.
Set aside 2 cups of the mixture.
Fill tortillas with 3 Tablespoons of the mixture.
Align in a 9X13 pan.
Top with remaining reserve.
Cover with tin foil.
bake 45 minutes.