Easy Chicken Enchiladas 6 Recipe

  • 12 corn tortillas
  • 2 cups cooked and diced chicken
  • 8 ounces Sour Cream
  • 8 ounces shredded Monterey Jack cheese
  • 1 can green chili sauce or 1 large can enchilada sauce (large can)
  • 1 can black olives (small can)
  • Oil for frying
Fry tortillas in oil for a few seconds, just until soft. In a large bowl, combine chicken, sour cream and cheese. Scoop 2 spoonfuls into a tortilla and wrap up. Place in a 9x13" baking pan. Pour sauce over tortillas and top with chopped olives. Bake at 350 for about 20 minutes.
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