Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

12 medium flour tortillas
3 to 4 chicken breasts, boned and chopped
2 c. sour cream
3/4 lb. Jack cheese
1 small onion, grated
paprika
2 cans cream of chicken soup
1 small can green chilies
3 green onions, chopped
3/4 lb. Cheddar cheese
1 can chopped olives

Preparation

Combine soup, chilies, onion, sour cream and 1 1/2 cups cheese (mixed); set aside 3 cups mixture and add chicken to remaining mixture.
Put 3 tablespoons mixture in each tortilla and roll up. Place in 9 x 13 x 2-inch glass pan; pour remaining mixture over top of enchiladas.
Sprinkle remaining cheese, green onions and paprika on top.
Refrigerate overnight.
Bake 45 minutes in 350\u00b0 oven or until heated through.