4 chopped, well done chicken breasts (boiled)
1 chopped onion
1 4 ounce can chopped green chilies
1 3.8 ounce can of sliced olives
1 can cream of chicken soup
1 pint sour cream
1 teaspoon cummin
1/3 cup chopped cilantro
2 cups shredded Cheddar/Jack cheese
1 dozen flour tortillas
Saute onions in butter or oil. Add the chicken, green chilies, and olives. In another bowl make they sauce by mixing the soup, sour cream, cummin and cilantro. (Break the leaves off of the stems and use only the leaves). Shred the cheese. Mix half of the cheese in with half of the sauce plus all of the chicken. Spoon some of the mixture into each tortilla and roll them up. Place in a 9X13 pan with the seam side down. Put the remaining sauce over the top and sprinkle the remaining cheese on top. Bake at 350 degrees for 30 minutes.
Erin Ropelato
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