Sour Cream Chicken Enchiladas - cooking recipe

Ingredients

2 chicken breasts
2 (10 oz.) cans cream of chicken soup
1/2 c. sour cream
4 oz. can chopped green chilies
vegetable oil
12 corn tortillas
3/4 c. chopped onion, fine
3 c. grated cheese (Cheddar or Jack)
1 can chopped or sliced black olives

Preparation

Cook
chicken (boil or bake) and chop into pieces.
Mix chicken meat, soup, sour cream and chopped olives into a large bowl.
Add\tonions.
Heat vegetable oil in a small frying pan; dip each
tortilla
in the hot oil to soften.\tDrain on paper towels. Fill
each
cooked tortilla with mixture and sprinkle with
some grated cheese and roll.
Put in pan with seam down. Pour
the remaining mixture over the top and then top the pan with
chopped onions
and
cheese.
Bake at 350\u00b0 for 25 to 30 minutes.
Adapt to\tyour own taste.
I like to put everything in the tortilla except some grated cheese for the top.