Chicken Enchiladas

These are my family's favorite because they have no

mysterious, yucky, green things in them.

(I condsider this a bonus because it saves everyone from losing their appetite

because your five year old will not annouces there is a booger in his food.)

What you will need:

2 lg. or 3 sm. chicken breasts

10 flour tortilla shells

16 oz. Sour cream

2 sm. cans Cream of chicken soup

Olives

Chedder cheese

1 can red enchilada sauce (optional)

*Cook chicken using whichever method you prefer. I like to put it in the crockpot with some water and chicken boullion because it stays really moist and juicy. I usually add some salt and pepper and a little bit of garlic powder as well just for more flavor. If you are in a hurry you can just pan fry it but it may become more dry.

*Mix together sour cream and soup.

*Slice Olives

*Spread a small amount of soup in the bottom of a 9X13 (so they don't stick).

*Put a spoonful of soup on totilla, then a scoop of chicken, a few olives, and a generous amount of shredded cheese. Plenty of cheese is key!

*Roll up and place in the casserole dish. I can usually only fit 5 per pan so you may need two pans. Or if you choose to half the recipe do one pan of 5.

*Cover with the remainder of the soup.

*Pour the can of red sauce over the top if desired. I think the red sauce just

"gives it a little somethin' extra" (name that movie).

*Cover with plenty more cheese.

*Cover with tinfoil and bake at 350 degrees for 30 min. or until soup is bubbly.