Chicken Enchiladas

Ingredients

• 2 or more cooked chicken breast diced or 3 12.5 oz cans of Kirkland chicken
• 2 28 oz cans of green chile enchilada sauce
• 80 corn tortillas
• 3 11 oz cans of condensed Cream Of Chicken Soup
• 3 cups shredded cheese
• 1 pint sour cream
• 3 cups uncooked rice
• 6 cups water
• 1 can black pitted olives
• 2 cans black pitted olives sliced, diced and/or pieces

Directions

1. Lightly fry (a little longer than just dipping) tortillas in hot oil layering a paper towel between each cooked tortilla
2. Cook rice in large pot
3. Stir in the diced or shredded chicken, soup, sour cream and olives into the cooked rice
4. Also stir in 1/2 can of the enchilada sauce and 1 cup cheese
5. Dip a tortilla into the enchilada sauce and place in a baking dish
6. Add a spoon or two of the rice mixture into the tortilla
7. Roll the tortilla around the filling and position in the pan with the ends of the tortilla down
8. Continue filling the tortillas and arranging them in the baking dish (make it a tight fit or they could unroll)
9. Be sure all baking dishes are filled (use a smaller or larger baking dish as needed to keep the enchiladas tight during baking)
10. Pour remaining enchilada sauce over the enchiladas in the baking dishes
11. Sprinkle with remaining cheese
12. Bake at 375° for 30 minutes

Optional

All measurements and ingredients are flexible. Change this up according to your taste and dietary needs.

Slice or smash the whole olives so they fit better. Sometimes a whole olive will get in the way.

Casserole Version (as pictured)

Layer the tortillas and the rice mixture instead of rolling them. Be sure to start and finish with the tortilla layer.

Also be sure the rice mixture layers are thin, around 1/4" is all it takes. This is where the whole olives are most annoying, so smash them or cut them in half. If these layers are too thick the rice mixture flavor will overcome the tortilla flavor.