Chicken Enchiladas

2 - 3 lbs. chicken, cooked and diced
3 - 4 cups grated Colby-Jack or Monterey-Jack cheese
10 - 15 small tortillas

Garnish (optional):
1/4 cup chopped green onions
1 small can sliced black olives
salsa
guacamole

Mix for sauce:

2-3 cans cream of chicken soup
1-1/2 pints sour cream
1 small can diced green chilies
1/2 cup salsa verde
1/3 cup chopped green onions
1 Tblsp. chicken bouillon
1-1/2 tsp. salt
1-1/2 tsp. pepper

Preheat oven to 375F.

Coat bottom of baking pan(s) with thin layer of white/green sauce.

For each enchilada: place 1 - 2 tblsp. sauce in center of a tortilla; sprinkle cheese and chicken over sauce; roll tortilla around filling and place seam side down in baking pan.

When pan is full, spoon remaining sauce over enchiladas. Be sure to completely cover dry tortillas to keep them from drying out during baking. Garnish top with extra cheese, green onions/chilies, and olives as desired.

Bake for 10-15 minutes uncovered until tops begin to brown. Cover with foil and bake an additional 25-35 minutes or until cheese is melted, sauce is bubbly, and enchiladas are heated through.

Serve with salsa and guacamole.

This is the most popular birthday dinner request in my home!