This is an all time family favorite and I never realized that so many people have only had enchiladas with the red sauce. These are made with cream of chicken soup and lots of cheese. I always garnish with guacamole and sometimes salsa and sour cream or if it's for company I just put garnishes out and let people choose what they like. Let me tell you it's never a sad thing when there are leftovers.
4 boneless skinless chicken breasts (can also use a store bought rotisserie chicken)
12 medium size flour tortillas
5 green onions chopped
2 -2.5 oz cans sliced black olives
2 small cans Ortega mild diced green chilies
1 can Campbells cream of chicken soup
1 soup can milk
1 1/2 lbs grated colby jack cheese
cooking spray for bottom of 9X13 glass dish
Preheat oven to 350 degrees.
BROWN AND THOROUGHLY COOK the cut up chicken breasts before assembly OR cut up store bought rotisserie chicken. Season chicken as you like. Whisk soup and one can of whole milk in a bowl until smooth. Grate cheese and set out all ingredients into an assembly line. Spray baking dish with cooking spray and put a few tablespoons of soup mixture in the bottom of dish so you have a very thin layer of sauce.
This is the amount of ingredients I put into each tortilla before I roll it up. As you roll up each tortilla place it in the 13X9 dish. Don't forget to put them seam side down. When all tortillas are in the dish spread them with the soup mixture and rest of the cheese and other ingredients if you have some left. Bake on 350 for 30 to 45 min. depending on your oven until bubbly and a little golden brown.