Cheddar Jack Enchiladas
- 4 chicken breasts
- 2 cans Cream of Chicken Soup
- 1 pint sour cream
- 1 small can sliced olives
- ½ lb Cheddar cheese
- ½ lb Jack cheese
- A small can diced green chiles
- 1 pkg flour tortillas – 10-12 count
Cook chicken breasts, cool enough to handle and chop in pieces. (You also could use leftover turkey or chicken, or a rotisserie chicken pulled off the bones and cut in pieces.) Combine 1 can soup, ½ of the sour cream, ½ a soup can of milk, green chiles, olives, a handful of the combined cheeses, and chicken. Fill tortillas, roll and place in PAM sprayed baking dish. Mix 2nd can of soup, rest of sour cream, ½ a soup can of milk, and half of remaining cheese. Spoon over rolled tortillas, sprinkle with remaining cheese. Bake uncovered at 350 degrees for 30 minutes, or until hot and bubbly. If you want the enchiladas soft, cover while baking.
This freezes well. Just prepare and don’t bake. Double wrap top with Saran wrap first and then foil second. Thaw and bake 30-40 minutes until hot and bubbly. Take out of freezer around noon to bake that night.