Chicken and Cheese Enchiladas

Ingredients

• 1 (4 ounce) can diced green chilies
• 2 (10 1/4 ounce) cans cream of chicken soup, undiluted
• 2 cups sour cream
• 3 cups cooked shredded chicken
• 2 1/2 cups shredded colby-monterey jack cheese
• 4 ounces sliced black olives
• 12 (8-10 inch)  flour tortillas

Directions

1. 1

   Preheat oven to 350°F.

2. 2

   Mix together green chilies, sour cream, and cream of chicken. Set aside 1/2 of this mixture.

3. 3

   To the remaining half, add olives, chicken, and 1 cup of the cheese, and mix well.

4. 4

   Divide chicken mixture evenly among the tortillas. Roll up and place in a 10x15 inch baking dish.

5. 5

   Pour remaining mixture over the top of the tortillas and spread to cover all. Sprinkle remaining 1 1/2 cups of cheese over the top.

6. 6

   Bake for 35-40 minutes.

7. 7

   Tips: For added spice, blend in a fresh green chili.

8. 8

   To freeze: Assemble as directed, but do not bake. Cover pan well and freeze. When ready to eat, thaw for approximately 4 hours and then bake as directed.