Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

4 chicken breasts
1 Tbsp. margarine
1 can Ro-Tel tomatoes plus juice
10 to 12 flour tortillas
1 1/2 c. sour cream
1 can cream of mushroom soup
sliced black olives
1 medium onion, chopped
8 to 16 oz. Monterey Jack cheese

Preparation

Simmer chicken in salt and water for 20 minutes.
Shred breasts.
In skillet, melt margarine, sour cream, Ro-Tel, soup, onion and half of cheese.
Dip tortillas in mixture until one side is covered.
Stuff with chicken, onion, olives and more cheese. Fold and place in 9 x 13-inch pan.
Pour leftover mixture over stuffed tortillas.
Add remainder of cheese over top.
Bake uncovered 45 minutes at 350\u00b0.