Chicken Enchiladas

• 1 large chicken
• 1 can cream of chicken soup
• 1 onion, chopped fine
• 1/2 c. chopped black olives
• 1 (4 oz.) can chopped green chilies
• 1 pt. sour cream
• 6 to 8 oz. Monterey Jack cheese
• 4 oz. Cheddar cheese
• salt and pepper to taste
• 1 pkg. flour tortillas

1. Boil
2. chicken
3. covered
4. in
5. water until tender.
6. Remove skin and
7. bones and cut into bite-sized pieces.
8. Mix soup and sour cream.
9. Add 1/2 to chicken.
10. Grate cheeses together.
11. Add half
12. to chicken.
13. Add
14. remaining ingredients to chicken mixture.
15. Heat flour
16. tortilla in hot skillet and spoon on about 1/4
17. cup filling.
18. Roll up.
19. Place, seam side down, in greased 9 x 13-inch baking
20. dish.
21. Top tortillas with remaining soup-sour
22. cream mixture.
23. Bake 30 minutes at 350u0b0.
24. Put remaining cheese on top and return to oven to melt.
25. Makes 10.

chicken, cream of chicken soup, onion, black olives, green chilies, sour cream, cheese, cheddar cheese, salt, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=612697 (may not work)