CHICKEN ENCHILADA CASSEROLE

Saran Beal

4 chicken breasts
12 oz. shredded sharp cheddar
12 oz. shredded Monterey Jack cheese
1 pint sour cream
2 cans cream of chicken soup
1 - 4oz can chopped green chiles
1cup sliced black olives (optional)
2 bunches green onions, chopped
10 - 6" flour tortillas

Boil chicken about 25 min. and shred into 1" pieces. Combine cheeses, then divide in
half. Divide green onions in half.

Combine half cheeses, half green onions, soup, chiles, sour cream and olives. Set aside
1 1/2 cups of this mixture for the topping and add chicken to remaining mixture. Mix well.

Put about 3 heaping spoonfuls of the chicken mixture on each tortilla. Place rolled tortillas,
seam side down in a lightly greased 9/13 casserole dish in a single layer. Spread with
reserved soup mixture and remaining green onions. Refrigerate overnight.

Bake uncovered for 30 min. at 350 degrees. Add remaining cheese and bake an
additional 15 minutes. Print Recipe