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Chicken Enchiladas

List of Ingredients




1 doz White Corn Tortillas
2 cups Canned Chicken breasts shredded
1 small onion Diced ( You can use green onions also) about 1/2 cup
1 can Cream of Chicken soup
1 cup sour Cream
1 can Diced Green Chillies ( 4 oz) (If your family likes hotter add a few diced jalapenos to taste)
1/2 teaspoon Cumin
3 cups shredded Monterey Jack Cheese
1 can Sliced Olives (4oz) (optional)
1 jar Pimentos (optional)

Directions:

Mix: onion, Cream of chicken Soup, sour cream, and Green Chilies and cumin together.
Micro wave Tortillas 30 sec to 1 min to soften.
Fill each tortilla with about 2 tablespoons of above mixture, some of the shredded chicken and one tablespoon
of cheese. Roll up and place in a 9x13 baking dish. After all tortillas are in dish,
Spread any remaining sauce over tortillas and sprinkle rest of cheese on top. If using Olives and Pimento
decorate top with them. Bake at 350 degrees for about 45 minutes or until the cheese on top is bubblly and
starting to brown.

Recipe