Mexican Chicken Enchiladas

Ingredients:

1 pint Sour Cream
2 cups Monterey Jack Cheese grated
2 cups Sharp Cheddar Cheese grated
1 small can Black Olives sliced
1 small Onion grated
8 Green Onion Tops chopped
12 to 16 Mission Flour Tortillas
4 large Chicken Breasts cooked and cut them in small pieces
2 cans Cream of Chicken Soup
8 oz. can Green Chillies properly diced





Method:

1. In a vessel put soup, onion, green onion tops, sour cream, Chiles, and black olives altogether. Add most of the cheeses and set aside 1 cup of this mixture without the Mexican chicken. Then add the chicken pieces to the remaining mixture.

2. In a greased shallow baking dish, fill each tortilla with some of the chicken mixture and roll up, folding ends in if you so desire. Pour remaining sauce over the top of filled tortillas and sprinkle with remaining cheese. Lastly, bake the dish at 350 degrees F for about 45 minutes. Chicken Enchiladas is ready to serve and relish !!!