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Easy Chicken Enchiladas Recipe

by CookEatShare Cookbook

Ingredients

1 pkg. (12) flour tortillas 1 sm. can diced green chilies 3 (10 1/2 ounce.) can cream of chicken soup

1 pound grated Monterey Jack cheese 3 lbs. cooked chicken, boned 1 (14 ounce.) can sliced black olives

Directions

1. Mix soup, chilies, and 1/2 of grated Monterey Jack cheese together with olives. Divide mix in half. Add in all pcs of cooked chicken to 1/2 mix. Stir well. Put a heaping tablespoonful in each tortilla and roll up. Place the 12 tortillas in a large ungreased pan (flat). Cover them with other half of mix and top with cheese. Bake at 350 degrees for 20 min.

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