Cheesy White Chicken Enchiladas

I grew up with this yummy recipe & love it!

4-6 large chicken breast halves, cooked & cubed

2 cans cream of chicken soup

2 cups sour cream

1 small can green chilies diced or chopped (optional)

1 small can or jar of sliced green or black olives (optional)

3-4 green onions, sliced (optional)

2 cups monterey jack cheese (if you don't have it, cheddar is fine)

2 cups grated cheddar cheese

tortillas

Cook chicken & dice; set aside. In large bowl combine soup, sour cream, chilies, olives, & green onions. Add monterey jack cheese to mixture once well combined. Remove 2 cups of mixture & add to chicken. Place chicken mixture into tortillas & roll up. Place in 2 large pans so they are somewhat separated. Spoon remaining mixture over top & cover with cheddar cheese. Cover with foil & bake for 30-40 minutes at 350 degrees. Remove foil & bake for an additional 10-15 minutes or until cheese begins to lightly brown.

Notes:

- I find it helps to put a thin layer of soup mixture on the pan first so that the bottoms of the tortillas don't get too tough

- I usually cut the recipe in half to make just one 9x13 & freeze the other half of the can of chilies in a snack bag

The only problem is that I can't remember any sides that we used to eat with it...

Suggestions anyone?

xoxo