Chicken Enchiladas - cooking recipe

Ingredients

1 large chicken
1 can cream of chicken soup
1 onion, chopped fine
1/2 c. chopped black olives
1 (4 oz.) can chopped green chilies
1 pt. sour cream
6 to 8 oz. Monterey Jack cheese
4 oz. Cheddar cheese
salt and pepper to taste
1 pkg. flour tortillas

Preparation

Boil
chicken
covered
in
water until tender.
Remove skin and
bones and cut into bite-sized pieces.
Mix soup and sour cream.
Add 1/2 to chicken.
Grate cheeses together.
Add half
to chicken.
Add
remaining ingredients to chicken mixture.
Heat flour
tortilla in hot skillet and spoon on about 1/4
cup filling.
Roll up.
Place, seam side down, in greased 9 x 13-inch baking
dish.
Top tortillas with remaining soup-sour
cream mixture.
Bake 30 minutes at 350\u00b0.
Put remaining cheese on top and return to oven to melt.
Makes 10.