Chicken Enchiladas, Sour Cream version

Chicken Enchiladas, Sour Cream version

2-3 c. cooked chicken

2 c. grated cheese

12 flour tortillas

1-2 cups sour cream

1-2 cans cream of chicken soup

1 (4 oz.) can chopped green chiles

1 can olives, sliced, optional

Warm tortillas so they will roll. Place chicken and cheese in tortilla. One at a time roll and place in pan. Continue until tortillas are used up. Cover with mixture of sour cream, soup, and chiles. Place olives on top to decorate. Cook for 30 minutes at 350°. If you use corn tortillas, dip them in hot oil for 1 minute and drain before using.

Variations: The amounts are adjustable; use this as a basic guideline and change to your own taste. Add a few leftover black beans, diced green pepper, onions, etc. to the filling.  Mix the fillings with a little bit of the sauce. Sprinkle sliced green onions and diced tomatoes on top.

Tiffany's Note: I like to layer this {like you'd make a lasagna} and call it "Chicken Tortilla Casserole."  I put a thin layer of the soup mixture (sour cream, soup, and chiles) in the bottom of the pan, a layer of torn tortillas (2 or 3 tortillas torn to smaller pieces), half the chicken, 1/3 of the cheese, part of the soup mixture, torn tortillas, chicken, cheese, soup, torn tortillas, soup, and top it with a little bit of cheese.  I use a deeper casserole dish.  I also like to add a little bit of taco seasoning--either sprinkling it on the meat or cooking it with the meat.