Chicken Enchiladas

Credit: Jenn Eastman

Ingredients: 

1 T margarine
⅓ c finely chopped green onion
1 clove garlic, minced
½ c sliced olives
1 (4 oz) can diced green chilies 
½ c sour cream
1 (10 oz) cream of chicken soup
3-4 chicken breasts, cooked and shredded (you can use canned chicken, too)
1 1/2 cups grated cheddar cheese (divided into 3/4 cup + 3/4 cup)
1/4 cup milk
1 package burrito sized flour tortillas (or 8-10 freshly cooked flour tortillas)

Directions:

Sauté margarine, green onion, and garlic in small pan. In a small bowl, stir together olives, green chilies, sour cream, and cream of chicken soup. Add sauteed mixture to sour cream mixture and set aside 3/4 cup sauce. Add chicken and 3/4 cup cheese to the remaining sauce. Fill tortillas with this chicken mixture. Roll and place in a Pam-sprayed 9x13 pan. Take the reserved sauce and stir in the milk. Spoon this over the tortillas and top with another 3/4 cup cheese. Cover with foil and bake at 350 degrees for 35 minutes. Remove foil and bake for an additional 5-10 minutes. Let cool slightly before serving.