Mexican chicken casserole

Name: Mexican chicken casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Cuisine: En
Ingredients: 6 cups of cook chicken meat shredded; 24 oz Mexican Cheese blend (divided in half); 2 bunches green onions chopped (divide in half); 2 10 3/4 oz cream of chicken soup; 3 cups sour cream; 1 4oz can of chopped green chillies; 1 cup pitted black olives finely chopped; 1 cup finely chopped mushrooms; 12 10 inch flour tortillas

Main Dish

8 servings

Very Easy

55 min

A delicious main dish. Great flavors. Can make day ahead and also freeze.

Ingredients

6 cups of cook chicken meat shredded
24 oz Mexican Cheese blend (divided in half)
2 bunches green onions chopped (divide in half)
2 10 3/4 oz cream of chicken soup
3 cups sour cream
1 4oz can of chopped green chillies
1 cup pitted black olives finely chopped
1 cup finely chopped mushrooms
12 10 inch flour tortillas

Preparation

Preparation10 min

Cook time45 min

Pre heat oven 350. Combine half the cheese, half the green onions, cream of chicken soup, chilies, sour cream, and olive. Set aside 2 cups of this mixture for the topping. Add the chicken to the remainder for filling and mix well.
Put 2 heaping tablespoons on each tortilla and roll up tightly. Arrange seam-side down in a single layer in a greased 9 x 13 inch baking dish
Spread reserved topping, sprinkle over second half of cheese and green onions. Refrigerate overnight or freeze.
Bake uncovered for 45 minutes or until hot, golden, and bubbling. Serve.