12 to 16 Mission® Flour Tortillas or Corn Tortillas 4 large Chicken Breasts* cooked and cut up in small pieces 2 cans Cream of Chicken Soup 8 oz. can Green Chiles diced 1 pint of 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
1. Combine soup, onion, green onion tops, sour cream, Chiles, and black olives. Add most of the cheeses, saving some for the top. Set aside 1 cup of this mixture without the chicken. Then add the cut up chicken to the remaining mixture. 2. In a 9 x 13-inch 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. 3. Bake at 350 degrees F for 45 minutes.