1 16 oz container sour cream
2 10 ¾ oz cans of cream of chicken soup
1 4 oz can diced green chilies
2 cups shredded cheddar cheese
¼ cup chopped green onions
¼ cup sliced pitted ripe olives
10 tortillas
4 chicken breasts, boiled and shredded
Heat oven to 350 degrees. Grease a 13x9 inch-baking dish. In a bowl combine sour cream, soup and chilies; mix well. Spoon a large spoonful of the mixture down the center of each tortilla. Reserve ½ cup of cheese for the top; sprinkle each tortilla with cheese. Chicken, onions, and olives. Roll up and place in greased dish. Spoon any remaining mixture over tortillas. Spoon any remaining sour cream mixture over tortillas. Cover with foil.
Bake for 30 minutes and remove foil. Sprinkle with the ½ cup of reserved cheese. Return to oven; bake uncovered for an additional 5 minutes or until the cheese is melted.
Garnish with red peppers, tomatoes, salsa, or lettuce & enjoy!
