Matthew's Chicken Ladas with Green Chilis

This recipe comes from Denny and the Matthews family. Don't let the green chilis scare you! As I said before, I am pretty scared of anything spicy..So when I say this recipe has just enough spice for a really good flavor, I promise it won't be too much! I remember going over to my friend Megan's house and having her dad (Denny) make his specialty chicken enchiladas. I think that's saying something if I remembered last having this recipe when I was about 14 yrs old!
P.S.-for any Sioux Falls natives- this reminds me of Mama's Ladas enchiladas!!
*Also...ignore the puke-yellow colored stove in the background of the pics-this was made in Trevor's lovely Patterson Hall residence;)














Ingredients:
4 medium-large boneless, skinless chicken breasts, thawed
1 pkg taco seasoning mix + 1 cup water
1 (16oz) container light sour cream
2 (10.5 oz) cans cream of chicken soup
2 (2oz) mini cans of green chilis
1 (6.5oz) can black olives, chopped
12 (or so) Flour tortillas
1 pkg shredded cheese
Optional topping-
Shredded lettuce, tomato, sour cream, salsa
Directions:
Preheat oven to 350.
1. Bring medium pot of water to a boil
2. Add chicken
















3. Allow chicken to boil about 1/2 hour or until cooked through.
4. Meanwhile, combine sour cream, soup, chilis, olives in a medium bowl.















5. Once chicken is cooked, drain.
6. Shred/chop chicken.
7. Return chicken to pan.
8. In a small bowl or measuring cup, measure 1 cup water.
9. Add taco seasoning packet to water.















10. Add taco seasoning/water mixture to the chicken.
11. Add HALF of the sour cream/soup mixture to the chicken. Stir-this is your enchilada filling
12. Fill tortillas w/the mixture and fold burrito style before placing them seam-side down in a 9x13" pan.














13. Spread remaining 1/2 of sour cream/soup mixture over enchiladas.
14. Sprinkle w/shredded cheese.
15. Bake @ 350 until cheese is melted and edges are bubbling. (About 30 mins)