Ingredients

• 1 whole chicken, boiled and boned
• 3/4 c fresh cilantro, well washed
• 1 large onion, chopped
• 2 cans cream of chicken soup
• 1 16-oz pkg sour cream
• 12 tortillas
• 8 oz monterey jack, grated
• 2 4-oz cans diced green chiles
• 1 6-oz can black olives, sliced
• 1 can enchilada sauce

Directions

1. Chop chicken, mix in cilantro and onion.

2. in a separate bowl, combine soup, sour cream and chiles.

3. Fill tortillas with a scoop of chicken mixture and cheese, reserving half the cheese for later.

4. Place rolled tortilla seam side down in a greased 9×13 inch baking dish.

5. Top with sour cream mixture, olives and remaining cheese.

6. Bake at 375 for 30 to 45 minutes or until bubbling and browning on top.

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