12-16 flour tortillas (the smaller size)
6 chicken breasts (or approx. 4 cups leftover turkey or chicken)
3 cans of cream of chicken soup
1 can (3 oz) diced green chilies
1 small grated onion
1 small bunch green onions, diced (optional)
1 can ripe olives, sliced (optional)
1 pt. or 1 lb. sour cream
3/4 lb. Monterey jack cheese, grated
3/4 lb. sharp cheddar cheese, grated
Cut cooled chicken/turkey into bite-sized pieces.
Combine chilies, soup, onions, sour cream, and most of the cheese. Reserve 3 cups of this mixture for the topping and add the cooked chicken/turkey to the remainder. Place 2
Tablespoons of mixture into a tortilla and roll. Place seam-side down in
greased baking dish (may fill 2-3 baking dishes, depending on size). Spread
remaining sauce over the tops and garnish with remaining cheese, and green
onions and olives if desired.
REFRIGERATE OVERNIGHT.
Bake at 350 F for one hour.
Serves 6-8.