Chicken Enchiladas

Wow, there are seriously so many good enchilada recipes. Here is a yummy one from a girl in my neighborhood. I made this once and I remember mine were a little dry, so I might add the 1 large can of enchilada sauce and use a can or two of cream of chicken soup. Just keep adding until you get the consistency you want.

1 large can green or red enchilada sauce (you can also use 2 cans cream of chicken soup)

4 cups cooked and shredded chicken

1 can chopped olives

1 can sliced olives

1 can diced chilies

½ c. sour cream

Flour or Corn Tortillas

Cheese

Cook and shred chicken. Put in pan over stove and add chopped olives and diced chilies. Warm. Add sour cream and enchilada sauce together, mix well. Add about ¼ c. of this mixture to the chicken mixture. When warm fill tortillas with mixture and add cheese. Place each enchilada in a greased casserole dish. When filled, smother them with enchilada mixture. Cover with tinfoil and bake at 350 for 25-30 minutes, until bubbly. Top with cheese and cover with sliced olives. Put back in oven uncovered until cheese melts. Makes approx. 10 (flour) 14 (corn) enchiladas, depending on how full you make them.