Difficutly: easy
Time: 25 Min
Portion: 8 servings
Ingredients:
3 cups (12 oz) shredded cheddar cheese, divided
2 cups (8 oz) shredded Monterey Jack cheese
2 cups chopped cooked chicken
2 cups (16 oz) sour cream
1 can (10 3/4 oz) cream of chicken soup
1 can (4 oz) chopped green chilies
2 tbl finely chopped onion
sliced olives (optional)
1/4 tsp pepper
1/8 tsp salt
10 8" flour tortillas
Directions:
In a large bowl, combine 2 cups cheddar cheese, Monterey jack cheese, chicken, sour cream, soup, chilies, onion, pepper, and salt. Spoon about 1/2 cups off center on each tortilla; roll up. Place seam side down in a greased 13" x 9" baking dish.
Cover and bake at 350o for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
Notes:
I prefer them to be saucier and serve over rice. Delicious!