Patti'S Creamy Chicken Enchiladas - cooking recipe

Ingredients

1 lb chicken, cooked and chopped
2 (8 ounce) cans enchilada sauce
3 7/8 ounces sliced olives
4 ounces chopped green chilies
1 (8 ounce) can cream of chicken soup
8 ounces sour cream
8 ounces shredded cheddar cheese
1/2 large chopped onion
12 tortillas

Preparation

Preheat oven to 350\u00b0F
Saute onion in oil. Add chilis, chicken soup, chicken, olives and sour cream. Cook until hot.
Add 2/3 of the shredded cheese.
Spread 1/2 can of enchilada sauce on the bottom of a 9x13 baking dish.
Put 2 spoonfulls of chicken mixture in each tortilla, roll, and line up in baking dish.
Pour remaining enchilada sauce on top and sprinkle with remaining cheese.
Bake 30 minutes.