Sour Cream Enchiladas
- 2 bone-in, skin-on chicken breasts, cooked, cooled and shredded without skin and bones
- 10 flour tortillas
- 2 cups sour cream
- 1 cup grated cheddar cheese, plus some for sprinkling
- 1 cup chopped olives
- 4 green onions, chopped
- 1 jar enchilada sauce
Preheat oven to 350 degrees.
In a medium bowl, mix the cooked, shredded chicken with the sour cream, cheese, olives and green onions. Place a thin layer of enchilada sauce over the bottom of a 9 x 11-inch baking dish. Place 2 heaping tablespoons of chicken mixture into a tortilla and tightly roll. Place rolls into dish and spoon remaining sauce over enchilada. Sprinkle cheese on top.
Bake, uncovered for 20 minutes, or until heated through.
