Kelley's Chicken Enchiladas

Ingredients:

1 lb. cooked, shredded chicken (boil chicken with garlic, onion, & lime)

2 cans cream chicken soup

12 oz. sour cream

½ envelope of Lawry’s Mild Taco Seasoning

1 ½ cups cheddar cheese

10-12 flour tortillas

Directions:

In a bowl, mix soup and sour cream. Take out ½ and set aside. Add shredded chicken, taco seasoning, and half cheese to soup mixture. From the set aside soup mixture... use about ¼ of that to “grease” your 9x13 pan. Roll about ½ cup of chicken mixture into tortillas. Place in dish. Cover with remaining soup mixture... especially edges. Sprinkle with remaining cheddar cheese. Bake at 350 for 20-25 min. Serve with olives, salsa, sour cream, etc.