Sour Cream Chicken Enchiladas! (For my preggo sister!)

Well I am very excited about tomorrow because we're starting Session 1 of our online Chazown experience! It's going to be so much fun! If you're going to join us, in preparation you can go to http://chazown.com/resources and download and print the Chazown Experience Participant Guide.

But today, it's all about enchiladas! Jacquelyn has been asking me for this recipe since I made it for a get together recently. It's a delicious recipe that I know you'll LOVE!

I apologize for not having any good pictures. All I have is a picture of a half eaten casserole dish of it. Enjoy!

Sour Cream Chicken Enchiladas:

Ingredients:

• 1 (16 oz) package cream cheese
• 2 cups sour cream
• 2 cups chicken (cooked) (I use canned chicken that I toss in a skillet with salt & pepper)
• 1 small can green chilies
• 1 small onion (chopped...optional)
• 1 can cream of chicken soup
• 1 can Ro-tel
• 1 package flour or corn tortillas
• 2 cups Monterey Jack shredded cheese
• 1 small can black olives (optional)
• chicken broth 

1. In large mixing bowl, combine cream cheese, sour cream, green chilies, and onion...mix well
2. Stir in chicken and 1 cup shredded cheese
3. Grease a casserole dish
4. Heat chicken broth in a skillet and dip tortillas in it to soften them (keeps them from cracking in the oven)
5. Put a large spoonful of chicken mixture on tortilla, roll, and place in dish. 
6. Mix cream of chicken soup and Ro-tel together. 
7. Pour above mixture over enchiladas
8. Sprinkle cheese and olives on top and bake

350 for about 45 minutes 

Enjoy~!