Sour Cream And Chicken Enchiladas - cooking recipe

Ingredients

2 c. cooked diced chicken
1 container (16 oz.) sour cream
2 cans cream of chicken soup, undiluted
1 bunch finely chopped green onions
Small can diced green chilies
To taste: Cayenne pepper, black pepper, cumin and/or chili powder
2-3 c. shredded cheese, your choice
1 pkg. large flour tortillas
Parsley flakes
Paprika
Sliced black olives or diced jalapeno peppers as desired

Preparation

Combine all ingredients except 1 cup shredded cheese and tortillas.
Mix well.
Reserving some chicken mixture for top, fill each tortilla with generous serving spoon and roll up.
Place in lightly greased large casserole dish or divide into 2 square pans. (You may also spread a very thin layer of chicken mixture on bottom of casserole, if desired.)
Usually makes 8-10 enchiladas.
Cover enchiladas with remaining chicken mixture and shredded cheese. Sprinkle with parsley flakes and paprika, if desired.
Bake in 350\u00b0 oven for 30-45 minutes.
Garnish with additional green onions, black olives, salsa, etc.