Ingredients

The following ingredients have 2 Servings
  • 1 lb. 2-4 large boneless skinless chicken breast, diced or shredded
  • 1 lb. colby jack cheese
  • 1 small can diced green chilies
  • 2 cans cream of chicken soup
  • 1 16 oz sour cream
  • 1 can diced olives
  • 1 c. milk
  • 1 pkg. flour tortillas

Instruction

  • Preheat oven to 350 F.
  • Mix all ingredients together, except for the chicken. Cook the diced chicken in a pan until white or bake in a crock pot for 3-4 hours and shred. Do not overcook.
  • Spread a small amount of soup mixture on the bottom of a 9x13 baking dish; this will prevent the enchiladas from sticking to the bottom of the pan. Fill tortilla shells with chicken and soup mixture. Roll up and put in dish. Pour remaining amount of sauce over the top of the enchiladas. Top with more cheese and olives.
  • Bake for 35-40 minutes. Remove from oven, cool, and enjoy.