No Tomato Chicken Enchiladas - cooking recipe

Ingredients

2 cans cream of chicken soup
8 oz. sour cream
1 (4 oz.) can diced green chilies
8 oz. shredded Cheddar cheese
12 flour tortillas
8 oz. shredded Monterey Jack cheese
6 oz. can sliced black olives
4 chicken breasts, skinned, deboned, cooked and diced

Preparation

Combine soup, sour cream, chilies, half the cheese and half the olives. Divide mixture into two bowls.
Add chicken to one bowl, setting other bowl aside.
Use chicken mixture to fill tortillas.
Fold and place in greased 9 x 13-inch pan, seam side down.
Pour remaining soup mixture over all.
Top with remaining cheese and olives.
Bake at 350\u00b0 for 30 to 40 minutes.
Serves 6.