Ingredients
2 (10.5 ounce) cans condensed cream of chicken soup
2 (4 ounce) cans diced green chiles
5 black olives
1 jalapeno pepper, seeded and chopped
2 tablespoons fresh lime juice
1 (8 ounce) package cream cheese
1 (8 ounce) package shredded Monterey Jack cheese
1/2 (1 ounce) package taco seasoning
1 pound shredded rotisserie chicken meat
8 (10 inch) flour tortillas
Directions
Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth.
In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling.
Pour sauce over the enciladas. Top with cheese and cover with tinfoil. Bake at 350* for 15 minutes; remove foil and cook until cheese is melted and sauce is bubbly. Serve with sour cream.
