Simple Extra Creamy Chicken Enchiladas W/Cilantro & Chilies

This recipe originally came from a neighbor, but has been tweaked to fit our tastes. The one thing that makes it different from all the other creamy chicken enchilada recipes is the cilantro. It adds a wonderful flavor to the extra creamy sauce. My family and friends request these enchiladas on a regular basis. I'm always handing out the recipe, so I figured I would post it here. I hope you enjoy. I generally serve these with sliced avocados on the side.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 4  boneless skinless chicken breasts
• 3 (10 3/4ounce) cans  cream of chicken soup
• 1 (24 ounce) container sour cream
• 1  bunch green onion (chopped)
• 1 (7 ounce) can diced green chilies
• 1⁄2 bunch cilantro (chopped, divided)
• 6  cups cheese (shredded, I use two packages of the mexican blend shredded cheese, divided)
• 1 (7 ounce) can black olives (chopped, divided)
• 8  flour tortillas (burrito size)

Directions

1. Cut the chicken breasts into small pieces and brown in a large skillet.
2. Add the cream of chicken soup, sour cream, green onions, and green chilies. Add 1/2 of the can of black olives, 1/2 of the cheese and 3/4 of the cilantro reserving the remainder of the olives, cheese and cilantro for the top of the enchiladas.
3. Stir to combine. Heat until warm, but not boiling.
4. Preheat oven to 350. Spray a large casserole dish with non-stick spray. Place a couple spoonfuls of the chicken filling in the bottom.
5. Spoon mixture liberally into the center of a tortilla. Roll and place in the casserole dish. Continue with the remaining tortillas, reserving about 3/4 of a cup of the filling mixture for the top of the enchiladas.
6. Spread the reserved filling over the filled tortillas. Top with the reserved cheese, black olives and cilantro.
7. Bake for 20 to 30 minutes or until cheese is golden and bubbly. Garnish with fresh cilantro and sliced avocado if desired.