Chicken Enchiladas

 Chicken enchiladas

3 cups chicken, shredded

1 (16 ounce package of sour cream

2 (14 ounce) cans cream of chicken soup

1 bunch green onions, thinly sliced

1 pound shredded jack cheese

10 flour tortillas

In a medium size mixing bowl, mix sour cream and cream of chicken soup, set aside. In another medium size bowl mix the shredded chicken, green onions and half the soup mixture. Take a 9 X 13 X @ baking dish, spray with vegetable cooking spray, and smear a large dollop of soup mixture across the bottom. Lay out your tortillas. Place a dollop of chicken mixture in the and cover with cheese. Roll the tortilla up and place in a baking dish. Pack the enchiladas tightly next to each other. Cover with the remaining soup mixture and cheese. Bake in a 350 degree oven until the cheese is melted (about 40 minutes).

If you desire you can garnish with sliced olives and sliced green onions.