Speedy Gonzales' Chicken Enchiladas

Ingredients

• 1 (18 1/2 ounce) can chicken cheese enchilada soup (Progresso)
• 1 cup sour cream
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 1/2 cups chopped and cooked chicken breasts
• flour tortilla
• 1 cup fiesta Mexican blend cheese (or your choice)
• sliced olives (optional)
• chopped tomato (optional)
• chopped avocado (optional)

Directions

1. 1

   Combine both soups and sour cream.

2. 2

   Blend well.

3. 3

   Divide in half and set half aside. Add chopped chicken to one of the halves of soup mixture.

4. 4

   Heat oven to 375°F.

5. 5

   Lightly heat tortillas in moisten tea towel in microwave for ease of rolling.

6. 6

   On each tortilla, spread about 2-3 tablespoons of chicken mixture on one side; sprinkle with about tablespoons of cheese; roll up; and place in prepared casserole.

7. 7

   Repeat with all tortillas, placing close together. Spread “set aside” soup-sour cream mixture over all and top with remaining cheese.

8. 8

   Cover with foil and bake for about 45 minutes. Uncover and bake for about 15 minutes until top is lightly golden.

9. 9

   Sprinkle with sliced olives or chopped tomato and avocado, if desired.