Recipe Collection |  Share a Recipe 

Submitted by: Carrie Kiiskila from Racine, WI
Originally shared on the web 02/15/2011

2 10-3/4 oz. cans cream of chicken soup
16-oz. container sour cream
4-oz. can diced green chiles
2-1/4 oz. can chopped black olives, drained
3 green onions, chopped
1 onion, chopped
3 c. shredded Cheddar cheese
4 to 5 chicken breasts, cooked and diced
10 to 12 10-inch flour tortillas
2 c. shredded Monterey Jack cheese

Mix together soup, sour cream, vegetables and cheese in a large bowl. Set aside 1-1/2 cups of soup mixture for topping; add chicken to remaining mixture. Spoon chicken mixture into tortillas; roll up and place into a 13"x9" baking pan coated with non-stick vegetable spray. Spoon reserved soup mixture over tortillas; sprinkle with Monterey Jack cheese. Bake, covered, at 350 degrees for one hour. Makes 10 to 12 servings