Chicken Enchiladas Mexican Recipe
12 to 16 Flour Tortillas or Corn Tortillas4 large Shredded Chicken or Chicken Breasts cooked and cut up in small pieces2 cans Cream of Chicken Soup8 oz. can Green Chiles diced1 pint of Sour Cream2 cups Monterey Jack Cheese grated2 cups Sharp Cheddar Cheese grated1 small can Black Olives sliced1 small Onion grated8 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.
Video Chicken Enchiladas Verdes by Food Wishes