Sour Cream And Chicken Enchiladas

• 2 c. cooked diced chicken
• 1 container (16 oz.) sour cream
• 2 cans cream of chicken soup, undiluted
• 1 bunch finely chopped green onions
• Small can diced green chilies
• To taste: Cayenne pepper, black pepper, cumin and/or chili powder
• 2-3 c. shredded cheese, your choice
• 1 pkg. large flour tortillas
• Parsley flakes
• Paprika
• Sliced black olives or diced jalapeno peppers as desired

1. Combine all ingredients except 1 cup shredded cheese and tortillas.
2. Mix well.
3. Reserving some chicken mixture for top, fill each tortilla with generous serving spoon and roll up.
4. Place in lightly greased large casserole dish or divide into 2 square pans. (You may also spread a very thin layer of chicken mixture on bottom of casserole, if desired.)
5. Usually makes 8-10 enchiladas.
6. Cover enchiladas with remaining chicken mixture and shredded cheese. Sprinkle with parsley flakes and paprika, if desired.
7. Bake in 350u0b0 oven for 30-45 minutes.
8. Garnish with additional green onions, black olives, salsa, etc.

chicken, sour cream, cream of chicken soup, green onions, green chilies, cayenne pepper, shredded cheese, flour tortillas, parsley flakes, paprika, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=68010 (may not work)