Chicken Enchiladas

I omitted chives sprinkled on top from this one.

Filling:                                                         

4 Chicken Breasts                                        

Chicken Seasoning                                   

Onion Powder                                            

Garlic Powder                                              

4oz. Sour Cream                                         

8oz. Cream Cheese,softened                                                      

1 can Cream of Chicken Soup                   

1 14oz can Enchilada Sauce

1 can Diced Green Chilies

1C. Shredded Cheddar

¼ C. Green Onions, sliced

Corn Tortilla Shells (or flour)

Topping:
1 can Cream of Chicken Soup

4 oz. Sour Cream
1 14oz. Can Enchilada Sauce

1½ C. Shredded Cheddar

¼ C. Green Onions, sliced

Olives, sliced

Sour Cream

Sprinkle Chicken breast with chicken season, garlic and onion powder. Bake @ 350 degrees until no longer pink. Shred (you can use 2 forks but I find fingers are easier) Set Aside. In large bowl combine sour cream, cream of chicken soup, cream cheese, and enchilada sauce until smooth. Mix in green chilies, green onions, cheese, and chicken. Drop spoonful in center of tortilla and roll closed. Place in a 9x13 baking dish. Fill dish with rolled tortillas. Or you can layer the tortillas and filling than top with topping (like lasagna) to avoid cracked tortillas. This recipe will fill 2 pans.  Mix together first 3 topping ingredients and pour over enchiladas. Garnish the top with cheese, green onions, and olives. Bake @ 350 degrees about 30 or until bubbly. Serve with a dollop of Sour Cream.

FREEZABLE: See "Freezer How To" for detailed instructions. Makes 2- 9x13 pans or 4- 8x8 pans. To reheat bake from frozen until heated through, approximately 45 min- 1 hour. Do not use flour tortillas when freezing, they are SUPER mushy when reheated.