Chicken Enchiladas

Ingredients

• 4 large chicken breasts (boneless, skinless)
• 2 cans cream of chicken soup
• 1 pt (2 cups) sour cream
• 2 cups shredded Monterey Jack cheese
• 1 small can diced black olives (optional)
• 1 small can diced green chilies (optional)
• 12 small flour tortillas
• 2 cups shredded cheddar cheese (1 cup for filling, 1 cup for topping)

Instructions

1. 

   1

   Boil the chicken breasts until cooked through, then cut into small pieces and set aside.

2. 

   2

   Mix the cream of chicken soup, sour cream, and Monterey Jack cheese in a bowl until well combined.

3. 

   3

   Set 2 cups of the sauce aside, then stir the chicken into the remaining mixture.

4. 

   4

   If desired, mix in the black olives and green chilies for extra flavor.

5. 

   5

   Spray one large or two small casserole dishes with olive oil. Fill each tortilla with the chicken mixture, roll up, and place seam-side down in the dish.

6. 

   6

   Spread the reserved sauce over the rolled enchiladas, sprinkle cheddar cheese on top, and bake at 350°F until hot and bubbly, about 30 minutes.