Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

1 chicken, boiled, boned and cut into bite size pieces
12 flour tortillas (in NWT - corn tortillas)
1 small onion, chopped
1 small can green chilies, diced
1 small can diced black olives
1/2 c. chopped celery
1/2 c. chopped mushrooms
1/2 lb. Monterey Jack cheese
2 cans cream of chicken soup
2 c. sour cream
salt and pepper (if desired)

Preparation

Combine all ingredients.
Save enough to spread over top of casserole.
Fill each tortilla with mixture and roll.
Spread top with leftover mixture.
Bake at 350\u00b0 for 45 minutes.
Makes twelve 10-inch enchiladas, or more if tortillas are smaller.
They freeze well, too.