Our Favorite Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

2 lb. boneless, skinless chicken breasts
2 cans cream of chicken soup
1 qt. sour cream
2 (4 oz.) chopped green chilies
olive oil (or a vegetable oil)
2 pkg. flour tortillas
1 c. onions, finely chopped
5 c. grated cheese (Cheddar or a combination of Cheddar and Monterey Jack)
slices olives (for garnish)

Preparation

Boil chicken breasts for 25 minutes. Chop into small pieces. Mix chicken with cream of chicken soup, 1 1/2 pints of sour cream and green chilies. With an oil sprayer, spray a frying pan with a little oil and heat each tortilla until softened. Spread some creamed mixture down the middle of each tortilla (reserving some creamed mixture for topping).
Sprinkle some chopped onion and cheese on the filling of each tortilla (reserving some cheese for topping).
Roll up each tortilla and place seam side down in a greased pan. Pour remaining cream mixture over tortillas and sprinkle with remaining cheese. Bake at 350\u00b0 for 20 to 25 minutes. Garnish with sliced olives, if desired.