Shawn'S Savory Sour Cream Chicken Enchiladas

• 1 can cream of mushroom soup
• 1 pkg. flour tortillas (room temperature)
• 1 large tub sour cream
• 2 large pkg. Monterey Jack cheese, shredded
• salt, pepper, garlic salt and chili powder to taste
• 1 large can whole olives, sliced
• 1 small can chopped green chilies
• 1 large chicken, cooked and deboned
• 1 large pkg. Cheddar cheese, shredded

1. Combine soup, olives, sour cream, green chilies, 1 package Monterey Jack cheese, Cheddar cheese, chicken and seasonings in large mixing bowl.
2. Butter one large baking pan.
3. Place about 2 tablespoonfuls of mixture onto each tortilla, roll up and place in pan.
4. Top with remaining mixture (if any) and Monterey Jack cheese.
5. Bake for 20 minutes or until cheese is well melted at 325u0b0.

cream of mushroom soup, flour tortillas, sour cream, cheese, salt, whole olives, green chilies, chicken, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=507087 (may not work)