Sour Cream Green Chile Enchiladas


  • 1 dozen flour tortillas
  • 1 can cream of chicken soup
  • 1 (4 ounce) can diced green chiles
  • 1/2 pound Monterey jack cheese, grated, divided
  • 2 cups sour cream
  • 1/2 pound longhorn cheese, grated, divided
  • 1 small can ripe olives, sliced
  • 1 bunch green onions, chopped (reserve green tops)


  1. Set aside half of the cheeses.
  2. Mix all but the tortillas and onion tops.
  3. Grease a 13 x 9-inch pan, and put a little of the filling in the bottom of pan. Fill the tortillas with mixture, roll and place in pan. Put remaining cheese over enchiladas and sprinkle with onion tops.
  4. Bake at 350 degrees F for 30 minutes or until cheese is melted.

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