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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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These are wonderful! Prep time does not include overnight refrigeration. Ingredients:
12 ounces grated monterey jack cheese |
12 ounces grated sharp cheddar cheese |
2 bunches green onions, chopped (green tops only) |
2 cans cream of chicken soup |
1 (4 ounce) can chopped green chilies |
1 pint sour cream |
1 cup black olives, sliced |
4 chicken breasts, cooked and chopped or shredded |
12 -15 flour tortillas |
Directions:
1. Combine cheeses, then divide in half.
2. Divide the green onion in half.
3. Reserve for topping.
4. Combine 1/2 of the cheeses, 1/2 of the onions, chilies, sour cream, soup, and olives.
5. Mix well.
6. Set aside 1 1/2 cup for topping.
7. Put several tablespoons of filling on each tortilla and roll up.
8. Place tortillas, seam side down, in a single layer, in lightly greased shallow baking pan.
9. Spread the reserved filling over the top.
10. Cover with reserved cheese and onions.
11. Refrigerate overnight.
12. Bake at 350 for 45 minutes.
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