Ingredients
2 cups sour cream1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 can (4 ounces) chopped green chiles1 can (2-1/4 ounces) sliced ripe olives, drained4 cups cubed cooked chicken3 cups shredded Monterey Jack cheese, divided3 cups shredded cheddar cheese, divided12 flour tortillas (6 inches), warmed4 green onions, thinly sliced
Preparation
In a large bowl, combine the sour cream, soup, chiles and olives. Set aside 1-1/2 cups for topping. Add the chicken, 2 cups Monterey Jack cheese and 2 cups cheddar cheese to remaining soup mixture.
Spoon about 1/2 cup chicken mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased 13x9-in. baking dish. Top with reserved soup mixture.
Bake, uncovered, at 350° for 40 minutes. Sprinkle with remaining cheeses; top with onions. Bake 10-15 minutes longer or until cheese is melted.
