Chicken Enchiladas
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| 4 | chicken breast cooked and shredded |
| 2 cans | cream of chicken soup |
| 2 cups | sour cream |
| 1 can | green chilies chopped |
| 2 sm. cans | black olives sliced |
| 1 large bunch | chopped green onions |
| 1 (12 oz) | mixed shredded Monterey Jack cheese |
| 1 pkg. | med. size soft shell tortillas |
Jalapeño and cilantro to taste
Mix soup, sour cream, olives, green onions, and jalapeño, and cilantro. In a separate bowl, mix 1/2 of the above ingredients with the chicken. Roll chicken mixture in the shells and place in 9 x 13 inch pan. Spread rest of soup mixture on top and sprinkle with the cheese. Bake at 350 until heated through and cheese is melted. Approx. 30 to 40 minutes.
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