- 2 lbs chicken breast, cooked and cubed
- 2 (10 1/2 oz) cans cream of chicken soup
- 1 pint sour cream
- 1 (4 oz) can chopped green chiles
- 3/4 cup chopped onions
- 1/2 cup ripe olives, sliced
- 10 -ct tortilla shells
Mix together first 7 ingredients. Spread equally into tortillas, place seam-side down, tucking ends. Reserve some topping and cheese.
Spread onto top of filled tortillas. Bake in 350°F oven for 25-30 minutes.
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