Patti'S Creamy Chicken Enchiladas

• 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

1. Preheat oven to 350u0b0F
2. Saute onion in oil. Add chilis, chicken soup, chicken, olives and sour cream. Cook until hot.
3. Add 2/3 of the shredded cheese.
4. Spread 1/2 can of enchilada sauce on the bottom of a 9x13 baking dish.
5. Put 2 spoonfulls of chicken mixture in each tortilla, roll, and line up in baking dish.
6. Pour remaining enchilada sauce on top and sprinkle with remaining cheese.
7. Bake 30 minutes.

chicken, enchilada sauce, olives, green chilies, cream of chicken soup, sour cream, cheddar cheese, onion, tortillas

Taken from www.food.com/recipe/pattis-creamy-chicken-enchiladas-407688 (may not work)