Every good thing given and every perfect gift is from above, coming
down from the Father of lights, with whom there is no variation or
shifting shadow. (James 1:17)

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Chicken Enchiladas (Verne's)

12 flour tortillas

4 lg. chicken breasts, boiled & deboned

2 cans Cream of Chicken soup

2 (4 oz.) cans green chilies, diced & drained

1 small can sliced black olives

1 pint sour cream

¾ lb. grated Monterey Jack cheese

¾ lb. grated cheddar cheese

3-4 chopped green onions

Paprika

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Combine soup, chilies, onions, sour cream, olives, and most of the cheese. Set aside 1½ cups of mixture. Add chicken to rest of the mixture. Grease pan. Put about 3 T. of mixture in tortillas. Roll and place in pan. Pour remaining sauce on top. Sprinkle with remaining cheese and paprika. Pack in cold oven. Bake at 350ºC for 45 minutes. Can be refrigerated overnight.