White Chicken Enchiladas

White Chicken Enchiladas

4 chicken breasts cooked and shredded
1 (4 ounce) can of green chilies, diced
2 cups sour cream
2 (10.75 ounce) can of cream of chicken soup
1 (4 ounce) can of black olives sliced
1 lb of Monterrey jack or cheddar cheese, grated
Flour tortillas

Mix together chilies, sour cream, soup, and olives and half the cheese. Divide the mixture in half. One half of the mixture add chicken. Spoon this mixture down center of each tortilla and roll up placing seam down in 9x13 pan. Cover tortillas w/ remaining half of mixture. Top with Remaining Cheese.

Bake at 350 for 30-45 min or until heated thoroughly.

*These are really yummy. Got the recipe from a vintage high school home economics cookbook. We leave out the olives but that is just us!