Chicken Enchiladas

My mom used to make these chicken enchiladas all of the time when we were growing up.  It was one of my favorites.-Still is!  Fact is that these enchiladas are perhaps the easiest things to make ever and taste great too!  

 In a medium bowl combine chopped chicken, soup, sour cream, chopped green onions, olives, and green chilies.

Pour about 1/2 of the cheese into the mixture and stir it all together.   

Spread some of the mixture on the bottom of the sprayed pan.  About a 1/4 cup or so should do the trick. 

 Place a few tablespoons of the mixture on the tortilla and roll up.  

 Place the tortilla seam-side down in the pan.  Repeat until all the tortillas are filled.  

Spread the remaining mixture on top of the rolled tortillas.   

Sprinkle the top with the rest of the cheese.  Cover with foil and pop it into the oven to bake for 30 minutes.  

Enjoy!

Chicken Enchiladas


3 cups chicken, cooked and chopped
2 cans Cream of Chicken Soup
1 cup sour cream
1 can chopped green chilies
1 can sliced olives
3 green onions, sliced
3 cups cheddar cheese
1 pkg. flour tortillas

In a medium bowl combine chicken, soup, sour cream, green chilies, olives, green onions, and 1 cup of cheese.  In a sprayed 9x13 pan, spread about a 1/4 cup of the mixture on the bottom of the pan.  Fill each tortilla with mixture, roll up, and place seam-side down in pan.  After the tortillas are all in the pan, spread remaining mixture on top.  Sprinkle with remaining cheese.  Cover with foil and bake in the oven at 350 degrees for 30 minutes.