3 cups cooked and shredded chicken breast or turkey breast
(you may use 1 large or 2 small cans cooked and shredded chicken)
2 cups shredded Mexican mix cheese
1 or 2 cans diced green chiles
1 can cream of chicken soup (optional) - I use it
3/4 cup sour cream
Cumin to taste
Salt to taste
1 can sliced ripe black olives, drained (optional)
8 (6-inch) flour or corn tortillas, warmed
1 large can enchilada sauce
1/2 cup shredded Mexican mix cheese
Lightly grease a 9 x 13 x 2-inch baking dish. Preheat oven to 350 degrees F.
In large bowl, combine the meat, 1 1/2 cups cheese, green chiles, sour cream, soup, sliced black olives and seasonings. Place about 1/3 cup chicken mixture down center of each tortilla. Roll to enclose filling; place enchiladas seam side down, into baking dish. Pour sauce over enchiladas. Cover and bake at 350 degrees F for 30 minutes or until heated through. Uncover and sprinkle remaining cheese over enchiladas. Bake uncovered for an additional 5 minutes or until cheese melts.