Mexican Chicken Casserole

iNGREDIENTS

• 6 cups pulled white chicken meat
• 24 ounces Mexican blend shredded cheese, divided in half
• 2 bunches green onions, tops only, chopped, divided in half
• 2 – 10 3/4 ounce cans cream of chicken soup
• 1 4-ounce can green chiles, chopped
• 3 cups sour cream
• 1 cup pitted black olives, sliced
• 12 – 6 inch flour tortillas

PREPARATION

1. Preheat oven to 350°F.
2. Combine half the cheese, half the green onions, cream of chicken soup, chiles, sour cream, and olive. Set aside 2 cups of this mixture for the topping. Add the chicken to the remainder for filling and mix well.
3. Put 2 heaping tablespoons on each tortilla and roll up tightly. Arrange seam-side down in a single layer in a greased 9 x 13 inch baking dish.
4. Spread reserved topping, sprinkle over second half of cheese and green onions. Refrigerate overnight or freeze.
5. Bake uncovered for 45 minutes or until hot, golden, and bubbling. Serve.