Mexican Chicken Casserole
Creamy and cheesy, this is a dish the whole family will love; it's got just enough kick from the chilies and it's loaded with tender pulled chicken breast and gooey cheese. This could be a featured dish on your Cinco de Mayo spread.
Recipe from The Food Channel
6 cups pulled white chicken meat
24 ounces Mexican blend shredded cheese, divided in half
2 bunches green onions, tops only, chopped, divided in half
2 10 3/4 ounce can cream of chicken soup
1 4 ounce can green chilies, chopped
3 cups sour cream
1 cup pitted black olives, sliced
12 6 inches flour tortillas
Preheat oven to 350 degrees F.
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.