Cheesy Chicken Enchiladas
1 dozen flour tortillas
6-8 cooked chicken breasts, shredded
1 1/2 cups jack cheese, shredded, 1/2 cup reserved for topping
1 1/2 cups cheddar cheese, shredded, 1/2 cup reserved for topping
1 1/2 cups salsa
1/4 cup cilantro
zest of 1 lime
juice of 1 lime
2 (4 1/2 ) cans diced green chilies
2 cups sour cream
2 cans cream of chicken soup
1 small can sliced black olives
Preheat oven to 350 degrees.
In 2 separate large bowls divide all the ingredients except the chicken, tortillas, olives and reserved cheese. Mix the chicken into one of the bowls. Pour half of the mixture without chicken into a 9×13 inch baking dish, spreading evenly. Fill the tortillas and roll up ; place on top of sauce in baking dish. Pour remaining sauce over the top of enchiladas and spread evenly over the top. Sprinkle top with reserved cheese; top with sliced olives. Bake for about 30-45 minutes until heated through and bubbly.