From the kitchen of: Melanie Stewart
Serves: 8
Rating: ***
6 boneless, skinless chicken breasts, cooked, chopped
2 cups grated cheese
1 dozen flour tortillas
1 can cream of chicken soup
1 cup monterey jack cheese
1 medium onion, chopped
1 can chopped green chilis
1 cup sour cream
1 small can of diced olives (if desired)
Mix chicken, onion, cheese together. Steam tortillas to soften them. Scoop chicken mixture on tortilla and roll up. Place in a greased 9x13 pan. (Can add a scoop of soup mixture inside if desired)
Combine cream of chicken soup, green chilis and sour cream. Pour over enchiladas. If freezing, wrap up casserole and freeze up to 3 months. When cooking, thaw completely.
Bake at 350 for 30 minutes. Sprinkle monterey cheese on top and bake for 5 more minutes.
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