We love Mexican around here. It does not have to be Cinco De Mayo for me to make a fiesta out of dinner...So here is what I am whipping out tonight for dinner!
Mexican Chicken Casserole
- 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 cans cream of chicken soup
- 1 – 4 ounce can green chilies, chopped
- 3 cups sour cream
- 1 cup pitted black olives, sliced
- 12 – 6 inch flour tortillas
Preheat oven to 350°F. Combine half the cheese, half the green onions, cream of chicken soup, chilies, sour cream, and olive. Set aside 2 cups of this mixture for the topping. Add the chicken to the remainder for filling and mix well.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.
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