1 whole chicken, skinned, boned and shredded (or 3 breasts)
1 pt. sour cream
2 cans cream of chicken
1 can sliced olives
3 C. cheese
1 lg. green enchilada sauce
1 sm. green enchilada sauce
Preheat the oven to 350°.
Filling: Put the chicken in a bowl. Add 1 can soup, ½ of sour cream, olives, cheese, and ½ lg. enchilada sauce. -STIR-
Sauce: In a separate bowl mix the remaining enchilada sauce, sour cream and soup.
Assembly: Spray bottom of casserole pan and pour a little sauce into the pan (just so the bottom is covered). Spread filling onto each tortilla and then roll. Place tortillas on top of the sauce in the pan. Continue until all filling is used. Pour the remaining sauce evenly on top. Cover with aluminum foil and bake in oven for an hour or until bubbling in the middle. Remove foil and sprinkle with remaining cheese. Put back in oven until the cheese is melted. Remove from oven and let sit for 5 minuets before serving. Then, dig in!
Recipe courtesy of Auntie Mo