If using rotisserie chicken, remove meat from bone and chop into bitesize pieces. (FYI, I feel rotisserie chicken gives the best flavor...)
If using whole uncooked chicken, boil until fully cooked. Debone chicken and cut up.
In another bowl, mix 2 cans cream chicken soup, 3/4 cup sour cream, 1/3 cup milk.
To chicken add diced green chilies, olives, and 1/2 of the soup mixture. (Other 1/2 will be put on top of rolled tortillas.)
Roll up chicken mixtures in tortillas (I use 6 -8 tortillas) and place in 9x13 pan or two 8x8 pans.
Spread remainder of soup mixture on top of tortillas and top with grated cheese.
Bake at 350 for approximately 35 mintues or until bubbling.
Very good as is or also topped with fresh tomatoes and diced green onions.
I have found that if you make it the day before and keep it overnight in the refrigerator, it is even better!
This also freezes very well.
This always turns out well. For my family, I always make two 8x8 pans and put one in the freezer - it freezes very well.
I have served this for company often, and they always ask for the recipe.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (266g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 331 (58%)|
|Amt Per Serving||% DV|
|Total Fat 36.7g||49 %|
|Saturated Fat 14.3g||72 %|
|Monounsaturated Fat 13.7g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 127.5mg||39 %|
|Sodium 988.3mg||34 %|
|Potassium 346.6mg||9 %|
|Total Carbohydrate 24.8g||7 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 23g|
|Protein 33.2g||47 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 567
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