Wednesday, January 5, 2011


You will need:
4 large boneless chicken breast
2 cans of cream of chicken soup
1 small can of green chili peppers (diced of chopped)
1 small can of sliced ripe olives1 pint (2 cups) of sour cream
4 green onions, sliced (tops included)
2 cups of shredded monterey jack cheese (8 oz.)
1 doz. flour tortillas
2 cups shredded cheddar cheese (8 oz.)

Boil the chicken breast, dice, then set aside.
In a large bowel combine soup and chili peppers, olives, sour cream, and green onions. Add jack cheese. Remove 2 cups of mixture and add to diced chicken in another bowl. Place some of the chicken mixture into each tortilla and roll up (not too full).
Place in two large 9 x 14 pans (you may want to split the recipe, it does make a lot). Spoon remaining soup mixture ove top and cover with shredded yellow cheese. Cover tightly with foil. Bake at 350 degrees for 40-50 minutes or until hot and bubbly.