Chicken Enchiladas

This is my version of a recipe originally given to me by my mother-in-law. These enchiladas are very filling. The recipe can easily be doubled to make a batch to freeze ahead.

1 dozen flour tortillas
1 ½ c grated cheddar cheese, divided

3 whole chicken breasts, cooked, shredded

1 can (4-ounces) chopped green chilies
½ pint sour cream
1 chopped onion
1 can cream of chicken soup
1 small can of chopped black olives

Combine ¾ c cheese, shredded chicken, green chilies, sour cream, onion, soup, and olives. Roll chicken mixture in tortillas. Place tortillas, seam side down, in a 9x13-inch pan sprayed with non-stick cooking spray. Sprinkle remaining cheese over top. Cover and bake 400˚ for 30 minutes. If you like the tortillas crunchy like I do, remove cover for last 15 minutes of baking time.