Easy Chicken Enchiladas

Easy Chicken Enchiladas

8 flour tortillas

6 or 7 chicken tenders

1 can cream of chicken soup

1 cup sour cream (can be fat free)

1 small can of sliced olives (optional)

1/2 c sliced green onions

6 oz pepper jack cheese, shredded

shredded cheddar cheese

 

Boil, bake, or pressure cook the chicken until it is cooked through. Cool and shred into small pieces. Set aside.

Combine the cream of chicken soup, sour cream, olives, green onions, and pepper jack cheese in a large bowl. Reserve 1 cup of this sauce for the topping.

Add chicken to the remaining sauce and combine well.

Fill each tortilla with almost 1/4 cup of the chicken mixture. Roll and place seam down in a 9" x13" pan.

Cover all the filled tortillas with the reserved sauce. Sprinkle with cheddar cheese.

 

Bake at 350 for 35-40 minutes.

*From Janeen