CREAMY GREEN CHICKEN ENCHILADAS

I got this recipe from my old roommate, Jeni Rawlins, way back at BYU. It is a crowd pleaser every time.

Ingredients

• 2 chicken breasts, cooked and shredded
• 1 small can green chilis
• 1 pkg of tortillas
• sour cream
• 1 big can green enchilada sauce 
• block of pepper jack cheese
• black olive (optional)

Mix shredded chicken, chilis and 1/4 can of sauce together in a mixing bowl. Pour enchilada sauce over bottom of pan. Put chicken mixture in a tortilla. Put 1 Tbsp sour cream and sprinkle cheese on top of chicken mixture in tortilla. Roll tortilla up and place seam side down in pan. You can fit anywhere from 6-12 enchiladas in a 9x13 cake pan. When finished, pour the enchilada sauce on top, making sure to get in between each one. Sprinkle cheese generously over top. Bake at 350 F for 45 mins. 

** I mix the cheese and sour cream in with the chicken mixture and then scoop it all into the tortilla at once. It seems a lot easier to me that was and the everything is mixed up well.