CHICKEN ENCHILADAS

Just thought I'd share one of my favorite recipes with you all! Feel free to retaliate!  

CHICKEN ENCHILADAS

this recipe makes a lot.  I usually fill up at least 2 13x9 pans.It's good for entertaining, or you can put an extra pan or two in the freezer before baking for another day.

about 3 cups chicken, cooked and cut up

1 brick of cream cheese softened

1 cup sour cream

1 can cream of chicken soup

1 medium onion chopped

1 small can sliced olives

2-3 cans enchilada sauce

about 16 tortillas

shredded cheese

Preheat oven to 350.  Coat the bottom of a 13x9 baking pan or dish with a thin layer of enchilada sauce.  set aside. Mix cream cheese, sour cream, and chicken soup till smooth.  Add Chicken, onions, and olives, (or any other ingredients you'd like to add)  Spoon some enchilada sauce onto a tortilla and spread it around a bit, then spoon a few tablespoons of the chicken mixture.  Roll up and place in pan. when pan is full, drizzle enchilada sauce over the top.  Bake for 40 minutes.  sprinkle with shredded cheese.  Bake for 5 more minutes.