Chicken Enchiladas

I don't know where I found this recipe -it was somewhere on the internet. I had to try it because it was similar to a dish I had on a Bunko Night. It is really yummy. I have friends that have requested it for church potlucks and dinner parties. Even my DH likes it and he isn't a big enchilada fan. Preparation time does not include time for pre-cooking the chicken. An additional step I do, just because I find it taste even better. I make the meat mixture the night before and let it sit in an airtight container all night. It really helps the flavors blend and improves an already great recipe.

• Ready In: 35 mins
• Serves: 10

Ingredients

• 16  ounces sour cream, divided
• 4  ounces cheddar cheese, shredded
• 4  ounces monterey jack cheese, shredded
• 2  teaspoons  taco seasoning (or more, depends on taste)
• 2  cups  cooked chicken, shredded
• 1  cup salsa
• 10  flour tortillas
•  lettuce, shredded
• 1⁄2 cup tomatoes, chopped
•  black olives, sliced

Directions

1. Mix 1 cup of sour cream, chicken, 1/2 cup cheese (mixed), 1/4 cup salsa and spices.
2. Spoon about 1/4 cup of mixture down center of each tortilla and roll up.
3. Place seam side down in 13 X 9 baking pan. Top with remaining salsa.
4. Bake @ 350 for 15 minutes.
5. Sprinkle with remaining cheese. Bake 5 minutes or until cheese is melted.
6. Top with shredded lettuce and tomato and olives. Serve with the rest of the sour cream.