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Sour Cream Chicken Enchiladas
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| SOUR CREAM CHICKEN ENCHILADAS | |
| 4-5 | chicken breasts, cooked & chopped |
| 1 pint | sour cream, plus 1 cup for topping |
| 1-2 cans | verde, (green) sauce |
| 2 cans | cream of chicken soup |
| 1 small can | green chilies |
| Green onions, chopped | |
| Black olives, (optional) | |
| STIR chicken, 1 pint sour cream, 1 can soup, green chilies, green | |
| onions, cheese (save some for on top) | |
| FILL tortillas with chicken mixture. Line rolled tortillas in greased | |
| 9 x | 13 baking dish. Mix together remaining can of soup, 1 cup sour |
cream and verde sauce; pour on top. Sprinkle with rest of cheese.
BAKE at 350 degrees for 20-30 minutes or until bubbly.
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