Chicken Enchiladas
Ingredients
9 oz. can bean dip
20 oz. can red enchilada sauce
3 boned, skinned chicken breast halves – cooked, chopped
4 green onions – chopped
4 oz. can green chili peppers – drained, minced
4.25 oz. can sliced black olives – drained
2 cups shredded Monterey Jack cheese
1 1/4 cup sour cream
(12) 8″ flour tortillas
1/2 cup shredded cheddar cheese
Directions
In a 13″ X 9″ X 2″ baking dish, stir together bean dip and enchilada sauce; spread evenly over bottom of pan; set aside.
Fold together chicken, onions, chili peppers, black olives, Monterey Jack, and sour cream.
Spread chicken mixture over tortillas and roll up; lay tortillas in baking dish.
Bake in a 350 oven for 35 – 45 minutes, or until bubbly.
Sprinkle cheddar cheese evenly over the top and allow to melt before serving.
